German Carob Cream Pie

Here's a fabulous dairy-free pie that is sure to please friends, family and guests!

1 C water

1/2 c raw cashews, cleaned
1 tsp vanilla
1/2 tsp salt
1 C pitted dates softened in 1 C hot water, add water
3 Tbsp arrowroot powder
3 Tbsp roasted carob powder
1 Tbsp coffee substitute such as Roma or Pero
1/2 C pecans, chopped
3/4 C unsweetened coconut

1 pkg. graham crackers
1/8 C pure maple syrup
1/8 C oil
1/4 tsp vanilla

Pie crust:
Preheat oven to 350°. Crush graham crackers with a rolling pin. Place in mixing bowl and stir in maple syrup, oil and vanilla until moistened. Pour into a 9 inch pie plate. Press mixture firmly to form crust. Bake for 10 to 15 minutes, until the edges are golden brown. Cool while preparing pie filling.

Pie Filling:
Prepare filling by blending together water, cashews, vanilla and salt. Add to blender, dates with water, arrowroot, carob powder and coffee substitute and blend till smooth. Pour into sauce pan and cook over medium high heat until thick. Add pecans and coconut mixing well. Pour mixture into prepared pie crust. Chill at least 4 hours.

Servings: 8 slices

Submitted by LaNaya Achord

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