This delightful Vegan Lemon Chiffon Pie is a refreshing twist on a classic dessert, infusing vibrant flavors with a cloud-like texture. Using aquafaba for that airy fluff and a hint of coconut for richness, this pie will surely impress any palate!

Ingredients

For the Crust:

  • 1 ½ cups almond flour
  • ½ cup pitted medjool dates, soaked for 10 minutes in warm water
  • 2 tablespoons coconut oil, melted
  • 1/4 teaspoon sea salt

For the Lemon Filling:

  • 1/2 cup fresh lemon juice (about 3-4 lemons)
  • 1 tablespoon lemon zest
  • 1 cup coconut cream (chilled)
  • 1/2 cup maple syrup
  • 1/2 cup aquafaba (chickpea brine)
  • 1 tablespoon agar-agar powder
  • 1/4 teaspoon turmeric (for color)
  • 1 teaspoon vanilla extract

For the Topping:

  • 1/2 cup coconut whipped cream (store-bought or homemade)
  • Fresh mint leaves, for garnish
  • Thin lemon slices, for garnish

Instructions

Start by preparing the crust. In a food processor, combine the almond flour, soaked medjool dates, melted coconut oil, and sea salt. Pulse until the mixture resembles a coarse meal. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Place in the fridge to set while you prepare the filling.

Next, in a small saucepan, combine the fresh lemon juice, agar-agar powder, and turmeric. Bring to a simmer over medium heat, stirring continuously until the agar-agar is completely dissolved. Remove from heat and let cool slightly.

In a mixing bowl, whip the aquafaba using an electric mixer until soft peaks form; this may take around 5-7 minutes. In another bowl, combine the chilled coconut cream, maple syrup, lemon zest, and vanilla extract. Mix well until smooth.

Gently fold the lemon juice mixture into the coconut cream mixture. Then, gradually fold in the whipped aquafaba, being careful to maintain the airy texture.

Pour the lemon filling into the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set, preferably overnight for optimal results.

Once set, remove the pie from the fridge. Top with coconut whipped cream, then garnish with fresh mint leaves and thin lemon slices. Slice and serve chilled for a refreshing treat!

Enjoy your Vibrant Vegan Lemon Chiffon Pie, bursting with zesty flavors and a light, airy texture that makes it a perfect dessert for any occasion!