Vanilla Chai Pecan Pie (Raw, Vegan)
November 19, 2017
Thanksgiving is a special time for so many reasons, like family, football, expressing gratitude etc., but what really makes it so great? The pie of course. The sweet and scrumptious pie filled with nuts and spices and love, like this Raw Vegan Vanilla Chai Pecan Pie!
This pie is simple, comforting and filled with classic fall flavors. The perfect plant-based addition to your Thanksgiving spread! And there’s no baking needed so you can prep it in advance and keep it in the freezer until it’s time to dig into the desserts.
Happy Thanksgiving!
Ingredients:
Spiced Pecan Crust
- 2 cups raw pecans
- 1 cup pitted medjool dates, soaked and drained
- ½ cup unsweetened coconut flakes
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground cardamom
- ¼ tsp. ground allspice
- ⅛ tsp. sea salt
Vanilla Chai Filling
- 3 cups raw cashews, soaked and drained
- ½ cup coconut cream*
- ½ cup maple syrup
- ¼ cup coconut oil, melted**
- ¼ cup unsweetened vanilla cashew or almond milk
- 2 Tbsp. fresh squeezed lemon juice
- 1 Tbsp. pure vanilla powder or extract
- 2½ tsp. ground ginger
- 1½ tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground cardamom
- ¼ tsp. ground allspice
- ¼ tsp. sea salt
Toppings
- Pecans
- Star anise
- Chopped coconut flakes
Directions:
For the Crust
- Soak dates in warm water to soften for about 30 minutes.
- Grease a 9-in spring form pan with coconut oil non-stick cooking spray and line bottom with parchment paper.
- Place pecans, coconut flakes, spices and salt in a food processor and pulse into crumble.
- Add the dates, after soaking and draining, and blend into a sticky dough.
- Evenly press mixture into bottom, and up onto sides if you want more of a classic pie look, of spring form pan and set in the refrigerator.
- Clean out the food processor to prepare the filling.
For the Vanilla Chai Filling
- Soak cashews in warm water for 4-6 hours. Drain and place in food processor with the rest of the Vanilla Chai Filling ingredients and blend until creamy and smooth.
- Evenly spread the filling over the crust then tap pan on counter to release air bubbles.
- Top with pecans, chopped coconut flakes and star anise or other toppings of choice.
- Cover and place in the freezer to set for 4-6 hours, or overnight for best results.
Remove pie from spring form pan and allow to thaw at room temperature for 20-30 minutes before slicing and serving. Store in the freezer for up to two weeks.
Notes
- For coconut cream, refrigerate can of coconut milk 8 hours or overnight. Open can and scoop out the thick creamy layer that has solidified at the top. Lightly mix into a cream. Reserve the remaining liquid in the refrigerator for another use.
- Melt coconut oil by filling a container with hot water and setting jar in it until the oil melts, about 15 minutes. Allow oil to cool to room temperature before using.
Leave a Comment!
Brianna Higdon
December 1, 2017 | 4:12pm
Looks so yummy! And so perfect! http://briannamarielifestyle.com
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