Chloe's Hazelnut Carob Vegan Pie

Jul 2, 2019
Kelly Burke

One of our customer service team members, Chloe, came up with this simple-to-assemble, simply rich vegan dessert that she shared with the rest of us. Yummo!

CRUST I N G R E D I E N T S

6 oz hazelnuts, soaked

6 figs (or pitted dates)

1/4 tsp nutmeg

1/2 tsp cinnamon

CRUST D I R E C T I O N S

Soak hazelnuts 6-8 hours or overnight in filtered water. Rinse, pat dry. Add to food processor with remaining crust ingredients and pulse until medium ground, so some nutty texture remains. Press into pie plate.

FILLING I N G R E D I E N T S

12 oz hazelnuts, soaked

1 cup coconut butter

1 cup carob powder

3 Tbsp maple syrup (or yacon syrup)

FILLING D I R E C T I O N S

Soak hazelnuts 6-8 hours or overnight in filtered water. Rinse, pat dry. Add to food processor with remaining filling ingredients and pulse until finely ground, blended and quite smooth. Spoon into prepare pie crust, smoothing top. Refrigerate for several hours.

Serving suggestions: Sprinkle top with sifted carob powder and fine coconut flakes, and/or serve with berries. (Frozen berries that are thawed and mashed slightly with back of fork make a lovely little sauce.)

You might also like this Carob Banana Smoothie!