Ingredients
Directions
Place the almonds in a food processor and pulse briefly until fine and crumbly.
Add the remaining ingredients for the crust and process until the mixture becomes sticky. Stop to scrape down the bowl, if needed. The mixture should hold together when pressed with your fingers.
If it’s still a little dry or not sticking, pulse again, add another date (or two, if small honey dates) and process again. Use 1⁄2 to 1 teaspoon of water, as well, if not using vanilla extract.
Transfer the mixture to a glass pie plate (helps to wipe the surface of the plate with a little coconut oil, or line with few strips of parchment paper, just for easier removal).
Press the mixture evenly into the pan.
Place all the filling ingredients in a blender or food processor (a high-powered blender works best) and puree for a minute or so until completely smooth and no texture of the cashews remains.
Stop to scrape down the blender and redistribute the ingredients.
Puree again until very, very smooth — like a velvety pudding. This will take a few starts and stops for scraping down — even with a high-powered blender. Once the mixture is readily churning and smooth, it’s ready.
Pour the filling into the crust, and tilt and smooth with a spatula to evenly distribute.
Refrigerate for a couple of hours to set. Optionally, you can also freeze the pie and serve at a later time, thawing most of the way before slicing.
Slice and serve.
Chef's Notes
Flavor Ideas
The filling is adaptable and can be accented with other flavors, such as orange zest (or extract), almond extract, or mint (leaves or extract). If you’d prefer not to use vanilla extract, use the seeds from one vanilla bean, using half for the crust and half for the filling.
Serving Suggestion
Serve as is, or topped with fresh strawberries, blueberries, or raspberries, or a homemade berry sauce!
Recipe from Let Them Eat Vegan by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
Place the almonds in a food processor and pulse briefly until fine and crumbly.
Add the remaining ingredients for the crust and process until the mixture becomes sticky. Stop to scrape down the bowl, if needed. The mixture should hold together when pressed with your fingers.
If it’s still a little dry or not sticking, pulse again, add another date (or two, if small honey dates) and process again. Use 1⁄2 to 1 teaspoon of water, as well, if not using vanilla extract.
Transfer the mixture to a glass pie plate (helps to wipe the surface of the plate with a little coconut oil, or line with few strips of parchment paper, just for easier removal).
Press the mixture evenly into the pan.
Place all the filling ingredients in a blender or food processor (a high-powered blender works best) and puree for a minute or so until completely smooth and no texture of the cashews remains.
Stop to scrape down the blender and redistribute the ingredients.
Puree again until very, very smooth — like a velvety pudding. This will take a few starts and stops for scraping down — even with a high-powered blender. Once the mixture is readily churning and smooth, it’s ready.
Pour the filling into the crust, and tilt and smooth with a spatula to evenly distribute.
Refrigerate for a couple of hours to set. Optionally, you can also freeze the pie and serve at a later time, thawing most of the way before slicing.
Slice and serve.
