Cashew cream combined with a hint of apple and cinnamon creates a luscious filling perfect for the holidays. A maple-pecan topping adds a sweet crunch.
- ￼3 tbsp refined coconut oil, plus extra for greasing
- 8 oz graham crackers
- 1 cup maple syrup, divided
- 2 tsp cinnamon
- 2 1⁄2 cups raw cashews, soaked
- overnight and drained cup unsweetened vanilla
- 1 cup unsweetened vanilla almond milk
- 3���4 cup raw cane sugar
- 1⁄2 cup unsweetened applesauce
- 3 tbsp fresh lemon juice
- 2 tbsp arrowroot
- ￼1 tsp vanilla
- 1 1⁄2 cups pecan halves
￼Heat oven to 350°F. Grease a 10-inch springform pan with oil. In a food processor, grind crackers to fine crumbs. Drizzle in 1/4 cup syrup and oil; add cinnamon, and process to mix. Sprinkle crumb mixture into pan. With damp fingers, press it firmly into pan, leaving slightly thicker edges. Bake, 10 minutes. Let cool.
￼In a food processor, grind cashews until they form a thick paste. Gradually add almond milk, processing until smooth and creamy. Add sugar, applesauce, lemon juice, arrowroot, vanilla, and ￼a pinch of salt, and process to mix. Spoon cashew mixture into crust, spreading it smoothly. Bake, 30 minutes.
In a saucepan, bring remaining 3 /4 cup syrup to a boil. Reduce heat. Simmer, stirring frequently, 5 minutes. Arrange pecans on top of pie in concentric circles to cover the surface. Drizzle syrup neatly over nuts.
Bake until pie is slightly puffed and a toothpick inserted in the center comes out clean, 20 minutes. Let cool on a rack, then refrigerate to chill. Serve cold.
- Serving Size: 12
- Calories: 465
- Carbohydrate Content: 56 g
- Fat Content: 25 g
- Saturated Fat Content: 6 g