• 1 cup almond meal
  • 1 cup unsweetened shredded coconut
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 egg
  • 3 tablespoons coconut butter, melted
  • 1 teaspoon pure vanilla extract


  • 4 green apples, peeled and roughly chopped (approximately 6 cups)
  • 1 cup lemon juice (approximately 7 lemons)
  • 2 tablespoons lemon zest
  • 4 eggs
  • ¼ teaspoon sea salt
  • 2 tablespoons coconut flour


  1. Preheat oven to 350 F.
  2. Make the crust: Combine the almond meal, shredded coconut, baking soda and salt in a food processor and pulse to combine. Add the egg, coconut butter, and vanilla and process for 1 to 2 minutes or until a dough develops. Press into a 9 inch pie dish or an 8×8 inch baking dish. Bake for 10 to 15 minutes or until the crust is golden brown. Remove from the oven; do not turn the oven off.
  3. Make the filling: Combine the apples, lemon juice, lemon zest, eggs and salt in a food processor or blender and blend until completely combined, about 3 to 5 minutes. Add the coconut flour and process for another 1 to 2 minutes.
  4. Pour the filling over the cooked crust and return to the oven. Bake for 15 to 20 minutes or until the edges are golden brown and the center is set.
  5. Remove from the oven and let cool to room temperature, then place in the refrigerator to chill completely before serving.


Adapted from The 21 Day Sugar Detox

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