Molassy Maple Super Snack Pie (Raw AND Vegan)

Posted on February 28, 2011

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I don’t know about you (or do I…), but some days around snack time I feel like indulging…WHILE keeping it real (i.e natural, energy boosting, grin inducing, and waist line friendly certainly doesn’t hurt).

THIS IS WHERE MY SUPER TASTY SUPER PIE STEPS IN.

(emphasis on the adjectives SUPER and TASTY)

A nice slice of this snack pie is a pretty lovely substitute for a processed (not to mention pricey) snack or generic (yawn) “energy” bar.

Each component of the pie is either chock full of antioxidants or sneaks in a handle full of your daily vitamins and minerals. And well, the possibilities to express your very own unique pie creativity are endless! I had SO much fun making (and taking pictures of) this pie you all!

Vegan AND Raw. Dare I add SUPER food to that spec list? Indeedy.

Crust

3/4 cup Raw Walnuts

1.5 cups Raw Almonds

1/4 teaspoon Real Salt

4 Apricots (no sugar added)

2 Tablespoons Earth Balance buttery spread (room temp)

Filling

1 cup Fruity Tea Soaked Cashews (Steep 4 fruity tea bags of your choice, I had True Blueberry by Celestial on hand, in about 1.5 cups of spring water ‘enough to fully submerge cashews’ overnight)

1 cup Strawberries (hulled and quartered)

1/2 cup Vanilla Rice Milk

1/4 cup Grade B Maple Syrup See Benefits

1/4 cup Blackstrap Molasses (unsulphered) Read about benefits here

1/4 teaspoon Maple Extract (because this IS a raw dessert, use alcohol free if possible, unless you’re like me and don’t have a problem with a little liquor)

2 Tablespoons Tofutti ‘better than cream cheese’ (non-hydrogenated, duh)

1 Tablespoon Macadamia Nut Oil (or almond oil, coconut oil, whatever fancy oil YOU like)

Assembly

  1. First the crust: Pulse nuts and salt in a food processor (or blender) until fine crumbs are reached.
  2. Add the apricots and buttery spread and pulse until the mix holds together when squeezed between your fingers.
  3. Firmly press crust into the bottom of prepared pie pan of your choice (bigger is not really better in this pie’s case). Set aside.
  4. Now for the filling: Strain blueberry tea from cashews and pulse in food processor (or blender) until crumbly.
  5. Add rest of ingredients EXCEPT strawberries to clean food processor (or blender) and puree until very smooth, scraping down the sides with a rubber spatula to make sure you get everything.
  6. Add quartered strawberries into the mix and pulse a few times (you want strawberries to stay semi in tact here so they are still visible in finished pie filling.)
  7. Pour filling on top of (patiently awaiting) crust
  8. Sprinkle 1 Tablespoon Chia Seeds evenly on top of filling (definitely do your best to incorporate these little beauties! Check out 10 benefits of Chia Seeds HERE)
  9. Refrigerate over night (or at least 4 hours) then add to freezer until firm (takes about an hour or so).

**Wait until pie has cooled in freezer before adding finishing toppings…unless you like your toppings melted into the filling, which pretty much defeats the topping tagline here.. ; )

Toppings That Work (this is where you should get creative!)

Tart Cherries (scattered or however you like them)

Diced Strawberries (or tart fruit/berry of your choice)

Strawberry Agave Syrup (drizzled)

Drizzled with strawberry Agave Nectar and Scattered Tart Cherries (my latest sweet tooth fix mmm)

 

love

 

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