Gluten free, paleo, vegan, whole food and almost raw yet strikingly comparable to the traditional sugar laden counterpart. This pie actually amazes my taste buds! This recipe is only slightly modified from Deliciously Ella.
2 cups nut flours (this crust is 1 cup cashews, 3/4 cup almonds, 1/4 cup walnuts)
2 tablespoons coconut oil
1 tablespoon chia or ground flax seeds
3 tablespoons water
Preheat oven to 350′. In a small bowl add chia or flax seeds with water. Stir and let set into a gel. Grind nuts into corse flour then add coconut oil and flax/chia “egg.” Pulse until combined and tacky. Press into 9″ pie pan and bake for 10 minutes. Decrease temperature to 180′.
1 cup pecans
170 grams cashew butter (making it is easy, just blend cashews in a food processor until creamy; about 3 minutes)
3 tablespoons maple syrup
12 medjool dates
1/4 cup water
Grind pecans in to a corse flour. Pulse in cashew butter then add dates and maple syrup, process until well combined. Add water as needed to get mixture moving. Spread mixture evenly into cooled pie crust.
1 cup pecans
2 tablespoons maple syrup
1 teaspoon cinnamon
Toss all ingredients together to well coat in a baking dish. Bake for 5 minutes at 180′. Press evenly onto middle layer. Let pie cool and set for 1-2 hours before serving. Enjoy with coconut whip cream if desired
1 can full fat coconut milk refrigerated for 2 hours
1 tablespoon maple syrup
1/2 teaspoon vanilla
Separate coconut fat from liquid and put in a bowl whisk with maple syrup and vanilla until whip cream consistency is achieved.