20 Nov 2012

raw vanilla coffee creme pie with a chocolate crust


i don't even LIKE coffee; yet this is one of my new favourite recipes. my opinions on coffee are what you might expect: it's acceptable in moderation! i do not think it is a good idea for your mind or your body to chug 5 cups of cream- and sugar-laden coffee every day; but the occasional mug of organic black coffee can be beneficial. i prefer getting my caffeine from green tea simply for the flavour. now that i think about it - i bet this recipe would be delicious with some potent green tea substituted in for coffee! 

hmm... i may have to try that.


this recipe is delightful and - i give you fair warning here - difficult to stop eating. the crust is a mix of nuts, dates, cacao and cinnamon so it is like a spiced chocolate base; then the creme layer is a smooth blend of black coffee, cashews, and a whole food sweetener of your choice (everyone has their preference). i drizzled a salted caramel sauce on top made from date paste and sea salt and for the finishing touch added some goji berries, raw pumpkin seeds and coffee beans for colour and contrast. HECK YA.



bathe in the lusciousness of the creme layer mixed with the crunchy bite of the cinnamon chocolate crust. OH MA GERD - IT'S SO GOOD. i should buy some restraints when i make this from now on to control myself.  i predict the family will enjoy it as much as me and my boyfriend did this morning. yep, that's right. we ate it for breakfast... after some fresh juice of course.



how's the weather where you live? it has been raining here for days and i'm lovin' every minute - i'm lovin' it. (no affiliation to mcdonalds here.) as long as i wear a good pair of boots and bring an umbrella the rain don't bother me none. plus it's really cozy when you're inside with a fire, special people, two cats and this creme pie...


i suggest eating this at most a few hours before you go to sleep otherwise it might keep you up if you are sensitive to caffeine. try it for breakfast! it was perfect. 


cashew coffee vanilla creme cake with a cinnamon chocolate crust: serves 8 or so

cashew coffee vanilla creme:
2 cups raw cashews
seeds scraped from 1 vanilla pod
3 tablespoons melted coconut oil
1/4 cup maple syrup (or agave/raw honey/date paste)
1/8 teaspoon salt
1/3 cup very strong, brewed organic coffee

cinnamon chocolate crust:
1 cup pecans
1 cup dates
2 tablespoons cacao powder
1/8 teaspoon salt
1/4 teaspoon cinnamon powder

salted caramel drizzle:
1/2 cup dates covered in enough water (or coffee) to cover them
1/2 teaspoon sea salt
1 tablespoon nut butter (optional)

to make the creme, blend all ingredients until smooth. set aside. 

to make the crust, process the nuts into a rough flour in your food processor and add all the other ingredients until you can press it together, then press it into the bottom of lined small spring-form pan. scoop on the creme and let it set in the fridge or freezer. 

to make the caramel drizzle, blend the dates, water/coffee, salt and nut butter (if using) until smooth and pretty liquid. if it is too thick - add more water; if too thin - add more dates. drizzle on top of your creme pie and garnish with coffee beans, goji berries and pumpkin seeds. it is better - but difficult - to wait until the next day to eat this, let the flavours get to know each other. then DEVOUR. 


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54 comments:

Lindsey MM said...

Whoa damn!!! This looks so right up my alley!!! I'm a green tea drinker like yourself, but I LOVE coffee flavored drinks and desserts occassionally. Cannot wait for this!

Matthew Doran said...

Emily: This sounds fantastic, but before I dive in and make it, could you please specify when you say 1/3 cup coffee, do you mean 1/3 cup brewed liquid coffee, or 1/3 cup ground coffee beans, or 1/3 cup raw coffee beans? I want to try the original before I go for any variations and deviations. Thanks and keep writing the good write! - Matt

Chef Amber Shea said...

What a showstopper! This looks insanely tasty, and I'm digging the short ingredient list. Gorgeous!

Kate said...

It's posts like these that convince me that I *can* actually do the vegan thing. Amazing. I'll make this for my dad.

lysa jordan said...

I am a total coffee lover. And I LOVE anything that has a coffee taste. Also, your photos are just gorgeous...and this pie looks totally delicious.

Emily von Euw said...

Right on, Lindsey! Tell me if the recipe is good.

Emily von Euw said...

Woops! Sorry about that, Matt. I will clarify here and in the recipe. I mean 1/3 cup of BREWED strong coffee. I boiled 1 cup of water and added 2 tablespoons of ground coffee, then only used 1/3 cup of that brew.

Thank you!

Emily von Euw said...

Thanks so much, Amber. Yeah! Try to keep it as simple and whole foods as possible :)

Emily von Euw said...

Oh, Kate, that is what I LOVE to hear :) Thanks so much for saying so - I hope your dad likes it! <3

Emily von Euw said...

Woohoo! Then you'll love this! hehe. Thanks a ton, Lysa :)

TheCookieFairy said...

HOLY SHMOLY. MAJOR CAKE ENVY RIGHT NOW.

But seriously, the photography in this post in unbelievable!!! I am drooling, positively drooling, and it's breakfast time here in London so you have successfully set my cravings for the day now. I should know better than to look at your blog in the morning.

kelli said...

holy spit, that looks AMAZING

Emily von Euw said...

Hehehe :} or should I say "MWA HAHA"!
I apologize but also convey my gratitude :) Thanks, girl! xox

Emily von Euw said...

"holy spit" - never heard that one before! but i will take it as a compliment. thank you, kelli! <3

awesomeveganblog.com said...

AMAZING!
Love the cacao and cinnamon in the crust ;)

Emily von Euw said...

Thank you, Ben. I love your blog too! :)

berealyoga said...

Emily, this cake looks insane! Your photos are gorgeous also - it looks like you had a lot of fun with this shoot! Can't wait to make this (I made your banana cream pie recently and it was a hit!). :)

Emily von Euw said...

thanks SO MUCH :)
i really like your site as well. terrific messages about self-confidence and realism in one's lifestyle and diet.
i am very pleased to hear that! xox, em

Anonymous said...

Pretty pretty!!! :)

Emily von Euw said...

thanks so very much :) xox

Megan Guacamole said...

a) This looks amazing. Seriously, delicious.
b) The photos in this post look great. They've improved so much from a few months ago, and I really enjoyed looking at them. Good work! :)

Emily von Euw said...

Thank you, Megan. I am really glad that
a) you think all that nice stuff, and
b) you noticed my photos getting better! i am well aware of that too :) now the old posts look really ugly.

xox! em

Anonymous said...

Hello!

So I made this the other day and although it was tasty, it definitely didn't turn out anything like yours! I followed the instructions 100% (pretty hard to mess up - put in processor. Process.) But when I was blending the cashew mixture it didn't turn creamy at all, just separated into a chunky/gluey/oily mess.

I did salvage it though, I just added the meat from a young coconut that I had conveniently lying around, a few extra cashews and some oat milk. It was much better but still a tiny bit gluey and I wasn't sure if it would still set as a cheesecakey-ish pie so I froze them in little tart tins. The flavours were all there so of course it was completely delicious as a healthy frozen treat (in fact, I seriously recommend it!), but I would still like to make it how it is intended to turn out.

I just don't understand what went wrong! If you could provide some insight it would be great, I'd never tried making anything cashew-based like this before and I'd like to do it again but I don't want it to mess up the same way.

Thanks! :)

Emily von Euw said...

Hmm. Not good! Well actually it sounds like you saved it, but still...

You used raw cashews? And for the filling I recommend putting it in your blender, not the food processor because the blender will let it become smooth whereas if you make it in the food processor there may not be enough power there to combine the oil and other ingredients.

x

awesomeveganblog.com said...

Thank you! Have the BEST DAY EVER :D
Come and join our group if you feel it: https://www.facebook.com/groups/RAWFOODS/

Lindsey MM said...

Ok um yes! This is completely delicious!!! Everything is spot on :) I recommend using coffee and nut butter in the caramel drizzle, it really complimented the dish. Also, this makes extra caramel topping (which was not a problem for me lol, but one could only make half if they wanted) and it is best eaten after being in the fridge overnight so that it can set nicely. The freezer would probably work too. Perfect breakfast this morning!

Emily von Euw said...

Haha you know me too well... that's exactly what I did, because I had left over coffee and having that nut butter component in the caramel really brings it to a new level. I just wanted to keep the recipe simple on here.

I agree with everything else you said too! I figured people wouldn't mind having extra, and I notice most raw desserts taste even better the next day.

Thanks, girl! xox

Emily von Euw said...

Oh nevermind... I did add that stuff in the recipe! lol

Matthew Doran said...

Emily:

Thank you for clearing that up. So I made it last night for my girlfriend and her parents as we were hosting and I wanted to impress, and while the flavors were sublime, it didn't look anything like yours, which I think is because you must have used a much much smaller spring form pan than I. I used a 9-inch spring form pan, and that left it with a very thin crust and equally thin cream, almost like a thin curst pizza with minimal sauce. How small was your pan because I'd like to have the thick appearance yours does? Thanks.

Anonymous said...

I had the same issue as Matthew Doran. I used a 9-inch pan and it turned out so thin. Please tell us what size pan you used.

Anonymous said...

Yeah I did use raw cashews, I just think my food processor wasn't powerful enough. Although I did try making a cashew creme-like base again a couple days later by processing the cashews before everything else, and it worked out great. Mystery solved!

suetopia said...

Hi! I made this! Thanks for the recipe :) Mine didn't look as nice as yours but it tastes delish.
I actually made mine into squares instead of a pie because my springform pan was far too big. I ended up cutting the slices quite small and it made a beautiful little petit four type dessert.

Emily von Euw said...

Thank you! Mmm that sounds like a great idea. :)

Anonymous said...

Emily, my cashew paste was too thick, so I added more coffee, and it looked like your pic. However, it just did not set. The base was great but the top remained soft..too soft. What can u advise

Emily von Euw said...

Hm, next time, although the cashew mixture may seem too thick, you should leave it that way. This has happened to me before as well - it just takes some experience to know when something will set right or not. Sorry about that!

emiliedionne said...

Hi Emily!

I couldn't find vanilla pod, and I'm dying to make this recipe today. I was wondering if it'd be all right to use vanilla extract, and if so, how much would you put, and do you think it would altered in a bad way the cake?

Thank you!

Emilie

Emily von Euw said...

Oh of course! :) Nah go right ahead - it shouldn't be a problem.

x

rawrawcakes.com said...

Hi Emily!

I'm a huge fan of your blog and recently started my own raw cake blog. You're a huge inspiration to me. Today I published my version of this cashew coffee pie mainly following your recipe, you can find it here http://rawrawcakes.com/2013/09/17/coffee-mousse-cake-with-caramel-topping/
This cake turned out to be one of my favorites I've ever made, however, I'm quite new to raw foods and there's plenty of more to discover (i'm not even a vegetarian, but it looks like I'm going that direction now). People like you definitely help me to convert faster :)

Also, wish you all the best with your recipe book! You rock!

Valda

Anonymous said...

Are you kidding me!?! This is the best thing I've ever tasted!

Sandy said...

was your cashew vanilla cream liquidy like almond milk/coconut milk or was it thick like almond butter? not sure what the consistency was meant to be. first time i did it, it came out thick and gooey like almond butter. i thought i might've done it wrong and it was meant to be thinner, so i tried again and my result was a liquidy, runny, type of thing. i put both on the base but im wondering, what should the cashew vanilla cream be like? thick like almond butter(little bit softer( or runny and liquidy type like a milk?

Emily von Euw said...

yeah, thicker like almond butter :)

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Melissa said...

This is the first of your recipes that I have tried (one of the many on my 'to try' list) and it was AMAAAAAZING! I made it for a dinner party on the weekend for another foodie couple (who are not vegan or anything) and we all loved it! I made it as per the recipe and it was perfect. I think I could live on the salted caramel sauce- I am salivating just thinking of it lol YUMMMMMM. Thanks Emily, I spend hours looking at your recipes and beautiful pictures. Tonight I am trying your raw lasagne with cashew cheese :-)

Kate McCabe said...

i do like photos, but i think 2 or 3 would be plenty....just seems like they go on and on and on, and makes you wonder, 'will there be a recipe, or am i just going to keep seeing these photos???'.....just some feedback. this recipe i'm sure is delicious. thanks.

Anonymous said...

Hi,

Going to make this ;-) Should I soak the cashews first?? And could I use walnuts rather than pecans?

Ankita said...

Hi Emily, I second the nove question. I made it yesterday and it just didn't set! Is it cause I soaked the cashews?

Jane Weinfeld said...

Emily, I'm happy to say that my experience with the recipe was wonderful! I wish I could upload a picture - my cake looks almost as good as yours! I doubled the recipe as I wanted a bigger cake. I put it in a 10 in spring form pan. If you can believe it, I just used my mini Cuisinart (2 cup?) to grind all of the ingredients separately and then put them in my Mix Master to mix up. I used my Vitamix for the drizzle. My question is - how did you get the edges so crisp? The cake was a big hit at my party. I'm sure I'll make it again. Just hope the kitchen fairy brings me a big Cuisinart before then.

Emily von Euw said...

@Jane Weinfeld - awesome! I just make sure to be careful when taking it out of the springform pan ;)

Jane Weinfeld said...

My top was more "fluffy" than clean-lined. Still tasted amazing. :)

Anonymous said...

This looks amazing! Should it be stored frozen? How long to thaw? Thank you :)

Emily von Euw said...

@Anonymous - You can either freeze it or refrigerate it. if you freeze it, make sure it thaws (30-60 mins) before serving :)

Zoë Barefoot said...

HOLY POOP IM IN NEED OF THIS DEVINE LOOKING PIE AND AM OUT OF NUTS /:

Emily von Euw said...

@Zoë Barefoot - have any hemp seeds or coconut meat?

amy said...

So I just recently found your blog and im in heaven! Already ordered one of your cookbooks! I plan to make this cake for my birthday this Friday :) Did you soak your cashews before making the cream? Any other tips to ensure it turns out as yummy as yours? I cant wait!