I like pie. But honestly, I don’t love fruit pies.
Apple pie? Pass. Cherry pie? Gross.
I’m just not into them.
I do like chocolate pie. And vanilla pie. And I freaking love caramel.
So this little baby pie was born.
And it ended up being really good, mostly raw, and totally vegan. Which is surprising, because making a vegan pie was not at all my intention. Also if you consider honey an animal food, I guess it’s not vegan. But you could sub maple syrup.
![Vanilla Pie with Caramel Pecan Topping](https://ancestral-nutrition.com/wp-content/uploads/2013/10/phbdoto-1024x764-300x300.jpg)
Vanilla Pie with Caramel Pecan Topping
And it ended up being really good, mostly raw, and totally vegan. Which is surprising, because making a vegan pie was not at all my intention. Also if you consider honey an animal food, I guess it’s not vegan. But you could sub maple syrup.
Ingredients
Crust
- 1.5 cups almond flour
- 8 dates soaked overnight
Vanilla Pie
- 2 cups cashews soaked overnight
- 1/2 cups honey
- 2-3 tbsp coconut butter
- 1 tbsp vanilla
- a little water to thin it out if necessary
Caramel Topping
- one batch of my caramel recipe
- 1-1.5 cups pecans
Instructions
- Blend the almond flour and dates in a food processor.
- Press the crust evenly over a springform pan.
- In a Vitamix, blend all of the pie ingredients until smooth.
- Pour over the crust and refrigerate overnight, or for at least 3-4 hours.
- Make the caramel according to directions.
- Pour the caramel over the pie and top with the pecans.
Notes
Use maple syrup instead of honey to make this totally vegan.
Nutrition
Serving: 1sliceCalories: 377kcalCarbohydrates: 38gProtein: 8gFat: 23gSaturated Fat: 3gSodium: 69mgPotassium: 229mgFiber: 3gSugar: 16gVitamin A: 20IUVitamin C: 0.2mgCalcium: 56mgIron: 2.4mg
Tried this recipe?Let us know how it was!
![](https://ancestral-nutrition.com/wp-content/uploads/2019/09/raw-vegan-caramel-pie-488x1024.jpg)