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 minutesminutes
Cook Time 20 minutesminutes
Servings 12people
Calories 350kcal
Ingredients
Macadamia Crust
1 1/2cupsground macadamia nutsor macadamia flour*
3/4cupalmond flour
1/2cupdesiccated shredded coconut
2tablespoonsflax seeds
5tablespoonsmaple syrup
2tablespoonscoconut butter
1tablespoonorange zest
Cranberry Jam
1cupfresh cranberries113 grams, 4 oz
Zest of 1 orange
3tablespoonsorange juice
2tablespoonsmaple syrup
1/4teaspooncinnamon
Orange Cranberry Vegan Pie
1cupraw cashews
1/2cuproasted whole macadamias
1/3cupplus 2 tablespoons maple syrup
4tablespoonscoconut oilmelted
1teaspoonvanilla extractyou could probably even use orange extract if you like it
2tablespoonscoconut creamcold
2tablespoonsany nut buttercashew, almond, even macadamia if you have it around
1/4cuporange juice
1tablespoonorange zest
To serve
1/2cupcoconut creamcold
Instructions
Cranberry Jam
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.
Let it cool down before using on the pie.
Macadamia Crust
Place all ingredients in the bowl of a food processor.
Process until everything is incorporated.
Press dough on the bottom, and up the sides of a pie plate or tart pan.
Place it in the freezer while you make the filling.
Orange Cranberry Vegan Pie
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”.
Once you’ve soaked your cashews, drain them thoroughly.
I use some paper towels to gently squeeze any extra water in the cashews.
Place roasted macadamias and cashews in a food processor. Process for about 30 seconds.
Add all of the other ingredients.
Process for a few minutes, depending on how potent your processor is.
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
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.
Put it in the freezer overnight or at least for a few hours.
Whip the cold coconut cream for a couple of minutes. Pipe on top of pie.
To serve, make sure you let the pie sit outside of the freezer for about 10 or 15 minutes.
Storage
Pie will keep well in the freezer for up to one week.
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.