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!
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!
In a food processor or blender (we used the Vitamix to really kick the speed on high) add:
- 6 Tablespoons of nutritional yeast
- 1 1/2 teaspoon of sea salt
- 1/2 teaspoon of olive oil (used to bind the nutritional yeast and sea salt to the dry, raw almonds & cashews)
- 3/4 cup raw cashews
- 1/2 cup raw almonds
Process or blend into until there are no large pieces of the almonds or cashews left. That’s all there is to this one! Refrigerate in a sealed container.
This is one of our favorite dips and it’s very simple to make. If you have a high powered blender (similar to the Vitamix we use) this recipe takes about 5 minutes to make. In the following order add these ingredients into the blender:
- 1/2 cup (100 ml) of water
- 1/2 cup (100 ml) of red onions (chopping them makes it easier to measure)
- 3/4 teaspoon of sea salt
Blend these starting at a low speed and gradually increasing the speed until the mixture appears smooth. Then add:
- 1 1/4 cup (178 grams) of raw almonds
Continue blending until smooth. It’s that simple!