Step away from the oven — it’s totally raw.

Raw Vanilla-Espresso Cream Pie with Chocolate-Pecan Crust

Raw Vanilla-Espresso Cream Pie with Chocolate-Pecan Crust
Step away from the oven -- it's totally raw.
For the crust:
  • 1 cup raw pecans
  • 1½ cups of Medjool dates (plus an extra few if necessary), pitted and cut in half
  • 2 tablespoons raw cacao powder (or substitute regular cocoa powder for an almost-raw pie)
  • ⅛ teaspoon salt
For the filling:
  • 4 cups raw cashews, soaked in water at least two hours (water discarded when finished soaking)
  • 2 tablespoons raw vanilla extract (or substitute regular vanilla extract for an almost-raw pie)
  • ½ cup maple syrup
  • 6 tablespoons melted coconut oil
  • ¼ teaspoon salt
  • 1 cup brewed espresso (reserve ⅓ cup)
  • Optional: For a stronger coffee flavor, shake in some additional espresso powder (I recommend!)
  • Coffee beans, vegan chocolate chips, pumpkin seeds, raw pecan pieces
For the crust:
  1. Place pecans, raw cacao powder, and ⅛ teaspoon of salt into a food processor and process until finely ground.
  2. Add the dates through the food processor’s feed tube, two to three pieces at a time. Process everything until the mixture is crumbly and sticky. Pinch a bit of the mixture between your fingers — it should stick together. If it doesn’t, add another date or two.
  3. Taste the mixture; if a bit bland, add a pinch more salt.
  4. Line the bottom of an 8″ x 8″ or 9" x 9" springform pan with parchment paper or plastic wrap (or, you can skip this step (as I do) if you don't mind the bottom of the pan remaining under the pie), and press the mixture down until it’s tightly packed, flat, and firm. Refrigerate.
For the filling:
  1. Blend the cashews, vanilla extract, melted coconut oil, maple syrup, ¼ teaspoon salt, and ⅔ cup of the brewed espresso (and if desired, shake in a pit of espresso powder) in the most powerful high-speed blender or food processor you have (a NutriBullet or Vitamix is ideal) until smooth and creamy. If you need a bit more liquid for blending, slowly add the reserved ⅓ cup, one tablespoon at a time (note: use as little of the reserved ⅓ cup of espresso as possible so the filling firms up properly when chilled).
  2. Spoon filling into pie crust and top with coffee beans, vegan chocolate chips, pumpkin seeds, and raw pecan pieces. Transfer entire pie to freezer to firm up for at least an hour.
  3. Remove pie from freezer 20-30 minutes before slicing and serving. Pie can be stored in freezer.


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