No bake chai spice pie

It has been quite a bit of time since I had my mind set on making a no bake chai spice pie. Yesterday it was the day and I couldn’t  have been happier with the result. Much better than anticipated.

I was afraid the filling mixture wouldn’t turn out as I wanted it to but to my surprise it actually worked better than expected.

I love chai spice flavor anything. I am thinking of making a sponge cake with this flavor as well as the frosting. I have not made a sponge cake in forever and since my birthday is just around the corner I think this type of cake would be the perfect contender.

I am probably going to make some ice pops this flavor as well. I love making my own ice pops around this time of year. They are so easy and versatile and I believe my kids will enjoy them too.

Anyways. I kept the base of the pie quite simple with only 2 ingredients. I actually have a recipe for energy balls just using these two ingredients. The mixture is delicious just by itself so if you like to make a bit more and make balls with it go ahead. I did so I could have some to take for school during the week.

I am planning on making more no bake pies this summer. I will be using the same base for the filling. I think the sky is the limit when using cashews to make vegan pies. I intent to try one with a lemon/lime flavor. I love lemon anything  as well so I think that will work well.

Anyways, I won’t bored you any further with none of my recipe ideas so I hope you get to try this no bake chai spice pie that it is vegan and gluten free. It is perfect for any gathering or healthy dessert.

Enjoy!

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No bake chai spice pie

Miryam's original recipe

Yield: 12 servings

Total Time: 4 hours

Ingredients:

Base

• 2 cups pitted dates
• 2 cups unsweetened shredded coconut
• 2-3 tbsp water

Filling 

• 3 cups raw cashews, soaked overnight and drained
• 1/2 cup maple syrup
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1 tsp cardamon powder
• 1/2 tsp cinnamon
• 1/4 tsp clove powder

Topping

• 1/2 cup chopped pecans
• 1/3 cup dark chocolate, melted, vegan if need be

Directions:

In a food processor add the crust ingredients and pulse until you obtain a mixture that will adhere together.

Transfer the mixture to a removable pie pan of your choice. I used a rectangular one. Press the mixture to the bottom of the pan without going up the sides.

Add the filling ingredients to the food processor and pulse until you obtain a homogenous mixture. About 2-3 minutes.

Transfer the mixture to the pan and spread evenly. Arrange the chopped pecans around the edge of the pie and freeze for about 3-5 hrs.

Take the pie out of the freezer and drizzle the chocolate over the pie and serve.

NOTE: Store pie in the freezer and take out 30 minutes before serving.