filed under: baking, food, healthy recipe, how-to, recipe, vegan cooking, vegetarian
1. Gather the ingredients.
- Vegan pie crust, storebought or see next step for recipe recommendations
- 2 cups almonds, blanched, with skins removed*
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup maple syrup
- ¼ cup plus 1/8 cup water (or more as needed)
- Fresh fruit, such as berries or kiwi, about 2 cups or as desired
*To do this, put several cups of water in a soup pot or saucepan. Bring to a boil and drop the almonds in. Let boil and bubble for about 2 minutes then turn off the heat and drain the almonds. Once the almonds have cooled slightly, squeeze one end and pop the skins off. I like to do this over a colander so that I can pop the now-unskinned almond into a clean colander.
2. Soak the almonds.
Soak the almonds for at least three hours to make them easier to process.
3. Make the crust.
Grease a pie pan with coconut oil. Make your favorite crust recipe or use the delicious hazelnut version I used from the new Oh She Glows cookbook. If making the hazelnut crust, bake for 10 minutes, remove from the oven, and let cool. To make an easy nut crust, you can take a few cups of almonds and process them in the food processor along with some pitted dates until a sticky dough forms. Press into pie pan. This version will not yield defined pieces of pie like an actual crust will, but it will still be delicious!