1cupraw cashews,soaked overnight or boiled for 20 min until tender
1tbspsorghum syrup,or maple syrup
3tbspwater
1/2tspvanilla extract
3/4tspcinnamon
dash of sea salt
Granola Crust
1 1/2cupsrolled oats,gluten-free if needed
1/3cuphemp hearts
1/3cupshredded coconut
1 1/2tspcinnamon
1/4tspsalt
1/2cupalmond butter,or nut butter of your choice
2tbspsorghum syrup,or maple syrup
1tspcoconut oil
3/4tspalmond extract
Fruit
4cupsmixed berries,blueberries, blackberries, raspberries and strawberries
Equipment
Blender
11" Fluted Pie Pan with Removable Bottom
Instructions
Cashew Cream
Add cashews, sorghum syrup, water, vanilla, cinnamon, and salt into a high-speed blender and blend for 1 to 2 minutes, or until creamy. If the mixture seems too thick, add an additional tablespoon of water. Set aside.
Granola Crust
Preheat oven to 340 degrees F.
Lightly grease an 11” fluted pie pan.
In a medium size bowl, mix rolled oats, hemp hearts, shredded coconut, cinnamon, and salt together. Set aside.
In another medium size bowl, mix almond butter, sorghum syrup, coconut oil, and almond extract together. When this mixture is combined, add it to the dry ingredients from step three and mix well.
Place the dough in the greased pie pan and use the back of a spoon to press down the dough evenly over the pan and its sides.
Bake for 18-20 minutes, or until lightly browned. When done, remove from oven and let cool for 30 minutes.
Assembly
Using the back of a spatula, spread a thin layer of the cashew cream over the crust. Arrange the berries on top and serve.