Oh what are the holidays or special family dinners without dessert? I tried my hand at a no-bake pie this winter and it turned out magically.
No ovens, small mess to clean up and a delicious result.
Best of all? No crappy processed ingredients.
2 -2.5 cups CREAMY CHEWY dates. If they are not creamy/chewy/soft – you must soak!
1 cup walnuts
1 cup crumbled honey wafers
4 tbsp cacao powder
1/8 cup melted Earth Balance
Salt to taste
1/4 cup warm water set aside
2 cups cashews, unsalted, raw. Soak if you wish.
3/4 cup scented coconut oil
2 cans light coconut milk
2 cups melted carob chips
1/2 cup liquid sweetener ie: stevia/agave
Juice of 1 large lemon
Salt to taste
Pecan halves to decorate
Process dates, walnuts and wafers from crust ingredients. Once mixed add remainder of ingredients and pulse. *TIP*: Add drops of warm water to mixture if it is not blending well. Should resemble a play-doh “ish” ball when fully mixed.
You should now have a loose ball of “dough” to line a pie plate with. Ensure you come up the sides of the pie plate like an authentic thick crust so that your filling is held in nicely! Place in fridge to chill.
In blender place all filling ingredients and mix for a couple of minutes or until smooth.
Pour into pie filling, top with pecan halves.
If you have less time, place the pie in the freezer for a couple of hours. If you’re not in a rush, refrigerate for at least 4-6 hours.
I left mine in over night to really set up.
You’ll only need to pop this out of the fridge for about 2 minutes to be able to cut into slices.
I served mine with a scoop of Peanut Butter and Banana Nice Cream and Coconut Whip!