Today it is Athanasia’s father’s birthday! So, Happy Birthday George! What better way is there to share the joy of a birthday than making a birthday treat? When Athanasia (my better half) and I were discussing the options for a sweet treat, I came up with this idea. I will admit, Athanasia was a little bit hesitant (because of her dislike for cinnamon) so she said to me: “sell me on it”. Well, I am proud to say after she tried it she is not only sold on it, but is a believer! Try it for yourself, it’s the perfect autumn treat!
First you will need to prepare a cinnamon hazelnut cream (for a recipe click here).
Pre-heat oven to 150° Celsius (302° F)
Add the following ingredients to a high-powered blender (like a Vitamix). Begin on a slow speed gradually increasing the speed to the highest setting.
- 1/4 cup raw almonds
- 1/4 cup roasted and salted peanuts
- 1 1/2 cup raw cashews
- 6 dates – remove pits
- 1/4 cup agave syrup
Once mixture is almost smooth, spread in a pan like a crust. You may use a circular or rectangular pan. We used a 27 cm by 18 cm glass pan (about 10 inches by 7 inches)
You will want to bake this crust for 5 to 7 minutes at 150° Celsius (302° F) to bring the excess moisture to the top of the crust. Pull the crust out of the oven and attempt to soak up the excess moisture off the top of the crust using paper towels or cloth.
Turn the oven’s temperature down to 100° Celsius (212° F).
Put the crust back in the oven at 100° C (212° F) for 20 to 25 minutes. The crust will still feel soft and should not be browning very much at all around the outside edges.
Take crust out of the oven and let it cool to harden for 10 to 20 minutes. Cover with cinnamon hazelnut cream, cover and place in refrigerator overnight. We doubled the recipe for the cinnamon hazelnut cream for this purpose. This is mouthwatering!
You will likely need a high powered blender like a Vitamix for this one, but it’s worth it!
In this order, add:
- 1/2 cup of vegan milk (soy milk, almond milk, hazelnut milk, etc.)
- 1 cup of sugar
- 1/4 teaspoon of cinnamon
- dash of nutmeg
Blend these ingredients until smooth. Then add:
Blend until smooth. This flavor is like entering a state of euphoria!
We offered this pie to non-vegetarian friends and they are still thinking about it! So I suppose that means it was somewhat good! It is like a small victory when people love what you made, especially if you are trying to prove to them healthier food is not just salads!
Here is how to make it 🙂
We used a 24 centimeter round cake pan ( 9.5 inches) but the pie came out too thin! (Learn from our mistakes) I would suggest you either use a smaller pan or double the recipe so it is even better 🙂
For the crust
- 1 cup of raw almonds
- 10 dates without the pits
- 1/4 cup water
For the cacao hazelnut cream click here
For the vanilla frosting click here
And for the magic:
- 1 cup of roasted salted peanuts, smashed or chopped into smaller pieces
Mix the almonds and the dates in a high powered blender or food processor if you soaked the dates first (we used a Vitamix) with the water. Spread the crust on the bottom of the pan and put it in the oven at 160° C (320° F ) for about 10 minutes, until it has a thicker texture.
Make the delicious, amazing cacao hazelnut cream of which I am also still thinking about and spread it on top of the crust. Put it in the fridge for a few hours to get it steady and standing! After a few hours of patience, sprinkle the magic… I mean the peanuts.
Then, on top of the peanuts pour the vanilla butter-cream frosting!
The flavor is absolutely amazing! You can either store it in the freezer to really keep it together or the refrigerator if you do not like frozen treats.
I hope you try it, and if so I will wait for your comments!
Get a big mixing bowl and add the following ingredients:
- 3 Tablespoons of vegan butter
- 3 Tablespoons of vanilla vegan milk (almond milk, soy milk, etc enhanced with vanilla)
- 1/4 teaspoon of vanilla powder
- 2 cups of powdered sugar
Mix with a large spoon until smooth. If your vegan butter is not soft you may want to soften it over low heat on the stove or take it out a few hours before mixing the frosting. This is a great butter-cream frosting for vegans! If you want a thicker frosting use less vegan milk, for a runny frosting use more vegan milk.
Prepare your cream, we used a Cacao Hazelnut Cream
Pre-heat the oven to 190° Celsius (375° F)
In one large mixing bowl add and whisk:
- 3 cups of gluten-free, all purpose, self-raising flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of sea salt
Set this aside and proceed.
In another large mixing bowl add:
- 3/4 cup (150 ml) of vegan butter
- 1/2 cup sugar
- 3/4 cup brown sugar
Mix and mash this into a smooth mixture, then add:
- 2 Tablespoons of ground flax seeds mixed or whisked with 1/2 cup of water
- 1/2 teaspoon of vanilla powder
Mix this as smooth as you can. Then take the first bowl you set aside that contains the dry ingredients and add them into the wet ingredients bowl. Stir completely until it resembles a cookie dough.
Now take a slightly larger than average ball of cookie dough and flatten it with your hand on a sheet of parchment paper. You should be able to do this 18 times with this recipe and still have some dough mixture left over. You will need this left over dough so keep it. Once you have flattened cookie dough balls 18 times you can take the Cacao Hazelnut Cream and put about 1 teaspoon of it on top of each flat “cookie”. From here you will fold up all sides of the flat cookie to almost cover the cream. Be careful not to rip the dough though so do not worry if it does not completely cover it. This is why you kept the left over dough, to fill in the top of each cookie. Then mold and shape the final cream filled cookie into a round shape, using very gentle pressure. Too much pressure will cause the dough to rip and leave you with cream oozing out of the cookie.
It is not as complicated as it sounds! Once you have all 18 cookies made, you may sprinkle some brown sugar on top of them or bake them as they are. We did not sprinkle anything on top of ours due to there being a lot of sugar (to us) in the recipe already.
Remember, cookies continue to bake even after you take them out of the oven! 8 to 9 minutes is all it should take at 190° C. If they are turning brown on top, they have been in too long! We hope you like them!
A special note: the flavor really comes to life after sitting in the refrigerator overnight!
This is a spoonful of heaven!
In a bowl or blender add in the following order and blend until smooth:
- 1/2 cup (100 ml) of vegan milk (soy milk, almond milk, hazelnut milk, etc)
- 3/4 cup (150 ml) of vegan butter
- 2 cups of cane sugar
- 1 Tablespoon cacao powder
Then, once that mixture is smooth add it to a high powered mixer or blender (if you did not mix it in one already). Proceed to add:
Blend until smooth. This obviously works best with a high powered blender like a Vitamix.
That’s all there is to it; it’s a winner!