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Orange Cranberry Vegan Pie with Macadamia Crust

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.