Pie - Gluten Free Cashew Cream (No Bake Recipe)

All Recipes
Desserts

Prep Time

5 minutes

Prep Notes


Light, airy, and the perfect hint of sweetness, CocoWhip has filled the Cool Whip void in my life. It’s one of my go-to dairy-free vegan secrets. While I could make a paleo whipped cream from coconut milk, I am just too lazy. If I’m going to have a treat, CocoWhip is my go to.


the decorations were incredibly simple. I used vegan chocolate chips as well as Free2B’s dairy-free dark chocolate sunflower butter cups. You could certainly add additional icing garnishes as I did here using this paleo frosting, but it’s not necessary.


Heck, you could even not decorate your gluten free cashew cream pie, and it would still be delicious. Or perhaps go with some shredded coconut or toasted nuts if you’re looking to keep the sugar content low.


You can make this gluten free cashew cream pie up to 3 days before your party. It holds up well and because it is rich, it goes a long way!


Cooking Time

10 minutes

Yields

1 pie

Ingredients


  • 1.5 containers So Delicious Dairy Free Coco-Whipped Topping
  • 1.5 cups Cashew Butter
  • 1  pre-made gluten free pie crust or try THIS
  • 1/8 cup vegan chocolate chips
  • 2 packages gluten-free nut or sunflower seed butter cups

Directions


  1. Place packages of sunflower butter cups in freezer to harden for 10 or 15 minutes.
  2. Unless you opt to make your own gluten free pie crust, get the pie crust ready near by for filling.
  3. Combine So Delicious Dairy-free Coco-Whip with cashew butter until well mixed. Pour mixture into pie crust and smooth top with a spatula.
  4. Remove the sunflower butter cups from the freezer and then from their packaging. You should have 4 total (though I'm glad I had a few extra since a few didn't cut correctly). Turn each sunflower butter cup over so the larger side is face down. Use a very sharp knife to cut the cup in half. Repeat for each cup you have.
  5. Place one sunflower butter cup along the edge of the pie crust and gently press it into the pie so that the cut edge disappears. Place the next directly across from the first. Place the next two at 3 o'clock and 9 o'clock on the pie, and then place the final four in between each of the first four halves.
  6. Sprinkle the chocolate chips on to the pie evenly.
  7. Add additional icing decorations if you want to do so.
  8. Cover and store in the fridge.

Credit

glutenfreeschool.com

http://www.glutenfreeschool.com/recipe/gluten-free-cashew-cream-pie/

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DISCLAIMER: I am a Certified Holistic Health Coach and certified by the American Association of Drugless Practitioners. I received my training from the Institute of Integrative Nutrition in New York, NY, USA, where I studied over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods with some of the world’s top health and wellness experts, including Dr. Andrew Weil, Dr. Deepak Chopra, Dr. David Katz, Dr. Walter Willett, Dr. Mark Hyman, Dr. Alejandro Junger, Dr. John Douillard, Dr. Liz Lipski, Dr. Josh Axe, Donna Gates, and many other leading researchers and nutrition authorities.

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