13 Aug 2014


I made this pie for my aunt and uncle's anniversary when my family and I stayed with them in Minnesota during the past weeks. Read and see more about that trip (and a different one I went on right before) by clicking here.  Everyone enjoyed this recipe - including the grandparents - and they were all quite surprised that the only ingredients were fruit and nuts! I was able to whip this up easily in an afternoon and let it set in the fridge so the flavours would be able to develop in time for dessert that evening. I also didn't have a food processor with me, so this was made with just a blender and my two hands! It's is a perfect summer treat since it takes advantage of what is in season here: berries! It is also refreshing and not too sweet. Serve with extra berries. Extra berries = extra fun. Every time. It would be lovely with some mint sprigs too. 


2 cups rolled oats
1 1/2 cups dates

2 cups cashews
2 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons lemon juice
Pinch Himalayan salt
Water, as needed

Sliced strawberries
Anything else you like 

To make the crust: process the oats into flour in a blender or food processor. If you're using a food processor, add in the dates and process until it all sticks together. If you're using a blender, dump the oat flour into a bowl and combine the dates and oat flour together with your hands until it all is evenly gooey. This will take a few minutes and you will have to get your hands a bit dirty. Press this "dough" into a pie dish and put in the fridge.

To make the cream: blend everything together until it's smooth and thick, adding water as needed. You want it to be the texture of a thick yogurt. Pour this into your crust and leave in the fridge for three hours or preferably overnight. Decorate with berries and enjoy!

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One love said...

Ive been waiting for this recipe it is so beautiful...Sending green love to you.. From Hippymom

Unknown said...

That is one pretty pie! :) You are very clever :)

Katrina @ Warm Vanilla Sugar said...

Oh man!! This pie looks heavenly!

Kate McCabe said...

If you soak the cashews, it's a lot easier to blend. and soaking just makes them easier to deal with especially for a raw pie.

Vegan Nigerian said...


Gemma said...

This cake looks so perfect and beautiful! I love how you decorated the top with the fruits, really awesome! :-)
I LOVE cashew cream!


Unknown said...

looks so yummy!!

Stef said...

Fantastic! What size pie pan did you use? And where in MN did you visit? (I live in a suburb west of Minneapolis - but have in-laws in the central part of the state.)

Em von Euw said...

@STEF - I was mostly near Albert Lea ;) I think it was about 9 inches?

mamamajuly said...

Can I ask what kind of dates you usually use? I love Medjool, but I somehow feel they are maybe too good to be mashed and mixed in a recipe?

dina said...

i have not tried the cashews in a pie yet, but this looks good!

Anonymous said...

This is literally the best thing Ive ever eaten! Its not safe to say im addicted to cashew cream, nom!