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CASHEW CREAM PIE

CASHEW CREAM PIE

I'm lucky my parents could travel from the midwest to visit us in CT this past week where we had a great time celebrating my dad's birthday.   Cashews are a favorite of his, so I loved making him this cashew cream pie as a special birthday dessert.  Rich and creamy, the filling has a cheesecake like texture, while the crust is the best of both gooey and crumbly, sweet and salty.  Topped with fresh berries, the combo is excellent and so simple.  The best part of this raw vegan recipe is that there's no processed sugar- only dates are used for sweetening!  This pie can be whipped up in less than twenty minutes, and will last all week in the freezer.  My toddler took pride in helping to make her grandfather's birthday dessert.  She measured, scooped and dumped ingredients into the food processor and blender, pushed the pulse button on the processor, helped press the crust into the dish, and she especially enjoyed decorating with fresh berries. 

Try this delicious pie for your own special occasion, and enlist your little ones to help!

Pulse in food processor until dough can stick together yet is still crumbly.

Pulse in food processor until dough can stick together yet is still crumbly.

Transfer crust into a pie dish.

Transfer crust into a pie dish.

Using a spatula or clean hands, press down to mold the crust.

Using a spatula or clean hands, press down to mold the crust.

Filling!

Filling!

Cashew Cream Pie

Pie Crust
2 cups raw pecans
1/2 cup old fashioned rolled oats
1 1/2 cups pitted medjool dates
pinch sea salt

Pie Filling
2 cups raw cashews
1 cup pitted medjool dates
1/4 cup unrefined virgin coconut oil
1/2 cup water
juice from 1 lemon
juice from 1 orange
1 tsp vanilla extract (no alcohol)
pinch sea salt

Place the raw pecans into a food processor and pulse 3-4 times until the nuts are roughly chopped.  Add all of the other pie crust ingredients into the food processor and continue to pulse until a dough has formed.  Do not over process.  The dough should be able to stick together when pressed between your fingers, but should also still be crumbly, like traditional pie crust.

Using clean hands or a flat spatula, press the crust into the pie dish with firm pressure. 

Place all of the pie filling ingredients into a high speed blender and blend until perfectly smooth.  Depending on your machine, you may need to stop periodically and scrape down the sides to facilitate continued blending.

Pour the pie filling into the crust, using a spatula for leveling and smoothing.

Top your pie with fresh blueberries and strawberries. 

Cover the pie and let set in freezer for at least one hour.  Serve directly from freezer, allowing 10 minutes of thaw time on the counter before eating. 

Keeps in the freezer for one week.  Enjoy! 

 

 

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