Orange Cranberry Vegan Pie with Macadamia Crust

Today I bring a recipe for your Vegan Christmas. This perfect Orange Cranberry Vegan Pie. 

This Orange Cranberry Vegan Pie features an amazing macadamia crust. I topped it with some whipped coconut cream and cranberries.

As usual, this is also paleo, gluten-free, and extremely hard to resist.

Think about it this way, this vegan pie has a sweet and sooooo creamy filling, with hints of orange, the nutty rich taste of the macadamias, and the tart delicious cranberry jam swirled in. What’s not to like?

Check out how creamy this filling is!

The macadamia crust is so rich and chewy too.

Simply process the ingredients for the crust in the food processor.

Then press the crust down on the bottom and up the sides of a tart pan or pie plate.

After doing that, you may chill the crust in the freezer. And meanwhile, you can make the filling.

Once you pour the filling over the crust, you can spoon the vegan/paleo cranberry jam on top.

And after doing that, you can use a spatula or knife to swirl the jam around the filling.

Let the pie chill in the freezer for a few hours, or preferably overnight.

It will get really creamy and delicious, I promise you. 

This Orange Cranberry Vegan Pie is the creamiest most delicious pie ever.

It has a “cashew-cake” base. So this could even be called a vegan cheesecake pie. We are used to calling “cashew-cake” vegan cheesecake, and I gotta say I kind of disagree with it. Because there’s no cheese in it. But what’s in it, it’s cashews.

Anyway, for SEO reasons (that means Search Engine Optimization, so people can find my recipes when they type something on google), we have to refer to it still as vegan cheesecake, so people that are searching for recipes can find mine.

And that’s fine, I’m cool with that for now, as long as someday we recognize the amazing powers of cashews in making the creamy base that make for so many delicious desserts. Check out my desserts that use a “cashew-cake” base. They are all vegan and paleo.

• Matcha Vegan Cheesecake
• Fig and Pistachio Vegan Cheesecake
• Strawberry Vegan Cheesecake
• Vegan Peanut Butter Tarts

Thank you for reading today’s recipe.

I will leave you with one last picture of this creamy and delicious Orange Cranberry Vegan Pie.

5 from 1 vote

Print

Orange Cranberry Vegan Pie with Macadamia Crust

This Orange Cranberry Vegan Pie features a delicious macadamia crust. It’s also paleo, and incredibly creamy and hard to resist.

Course

Dessert

Cuisine

Paleo, vegan

Keyword

christmas, pie

Prep Time 20 minutes

Cook Time 20 minutes

Servings 12 people

Calories 350 kcal

Ingredients

Macadamia Crust

• 1 1/2
  cups
  ground macadamia nuts
  or macadamia flour*
• 3/4
  cup
  almond flour
• 1/2
  cup
  desiccated shredded coconut
• 2
  tablespoons
  flax seeds
• 5
  tablespoons
  maple syrup
• 2
  tablespoons
  coconut butter
• 1
  tablespoon
  orange zest

Cranberry Jam

• 1
  cup
  fresh cranberries
  113 grams, 4 oz
• Zest of 1 orange
• 3
  tablespoons
  orange juice
• 2
  tablespoons
  maple syrup
• 1/4
  teaspoon
  cinnamon

Orange Cranberry Vegan Pie

• 1
  cup
  raw cashews
• 1/2
  cup
  roasted whole macadamias
• 1/3
  cup
  plus 2 tablespoons maple syrup
• 4
  tablespoons
  coconut oil
  melted
• 1
  teaspoon
  vanilla extract
  you could probably even use orange extract if you like it
• 2
  tablespoons
  coconut cream
  cold
• 2
  tablespoons
  any nut butter
  cashew, almond, even macadamia if you have it around
• 1/4
  cup
  orange juice
• 1
  tablespoon
  orange zest

To serve

• 1/2
  cup
  coconut cream
  cold

Instructions

Cranberry Jam

1. Place all ingredients in a small saucepan. Bring to a boil over medium high heat. Reduce heat to medium once it starts boiling. Keep stirring and regulating the heat not to let your jam burn. Add more liquid if necessary. Cook mixture on a gentle simmer for about 15-20 minutes.
2. Let it cool down before using on the pie.
3. Macadamia Crust
4. Place all ingredients in the bowl of a food processor.
5. Process until everything is incorporated.
6. Press dough on the bottom, and up the sides of a pie plate or tart pan.
7. Place it in the freezer while you make the filling.

Orange Cranberry Vegan Pie

1. You will need to put the cashews to soak overnight. This process could be faster if you choose to soak the cashews in hot water for a couple of hours. The longer you soak the cashews, the creamier the results will be. So it’s very important to soak the raw cashews when making any type of “cashew-cakes”.
2. Once you’ve soaked your cashews, drain them thoroughly.
3. I use some paper towels to gently squeeze any extra water in the cashews.
4. Place roasted macadamias and cashews in a food processor. Process for about 30 seconds.
5. Add all of the other ingredients.
6. Process for a few minutes, depending on how potent your processor is.
7. I like my mixture to be really creamy. It might still be a bit grainy, but that’s ok. It will get really creamy as it rests in the freezer overnight or for a few hours.

To assemble

1. Pour orange filling onto the bottom of the pie plate. Spoon spoonfuls of jam over pie all over the top of the pie. Use a spatula or a knife to swirl it around. Use an offset spatula to smooth out the top after doing the swirling.
2. Put it in the freezer overnight or at least for a few hours.
3. Whip the cold coconut cream for a couple of minutes. Pipe on top of pie.
4. To serve, make sure you let the pie sit outside of the freezer for about 10 or 15 minutes.

Storage

1. Pie will keep well in the freezer for up to one week.

Recipe Notes

*You will need about 2 1/2 cups of whole macadamias to process and obtain 1 1/2 cups of the ground macadamias. And this equals to 11.85 ounces, or 335 grams. In the whole recipe you will need the total of 14-16 oz of macadamias.

Nutrition Facts

Orange Cranberry Vegan Pie with Macadamia Crust

Amount Per Serving

Calories 350

* Percent Daily Values are based on a 2000 calorie diet.