This non-bake pie (raw) is so easy to make and delicious! It has a fudgy, caramelly texture. Just before serving we like to add fresh sliced bananas on top. This pie is easier to cut when you cut it with a butter knife first and then gently scoop out each pie piece with a spoon or spatula.
Yield: 6-8 Servings
1 cup of almonds
7 pitted dates, chopped
2 tablespoons of lemon juice
1 tablespoon of water
1/2 teaspoon ground cinnamon
1 1/2 cups of raw cashews (soaked for at least an hour and drained)
3/4 cup organic, unsweetened, unsalted peanut butter
1/3 cup pure maple syrup
1/3 cup coconut oil
1/4 cup water
1 teaspoon vanilla extract
1. Place almonds, chopped dates, lemon juice, water and cinnamon in a food processor. Pulse for a couple of minutes until the mixture is coarse and sticks together. Spoon sections of the mix and pat it down into a 9″ pie pan. Place it in the refrigerator while you make the filling.
2. Place cashews, peanut butter, maple syrup, coconut oil, water, and vanilla extract into a food processor. Pulse until smooth.
3. Scoop mixture into pie crust and refrigerate for at least an hour.
Note this pie can be made with any of your favorite nut butters-almond or cashew butter. We love sliced bananas and chopped peanuts on top of each slice, too!
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