These little gems were my favorite holiday go-to recipe last year. I made them three times for different holiday parties, and they were a huge hit every time. They are completely raw, making them super easy to digest, leaving you feeling happy and healthy. I originally posted them on the Alive Shanghai blog, but I thought that no holiday should go without these pies, so here we go!
A quick word of advice, you do need to schedule some time to make these pies. The crusts needs to harden overnight, the cashews for the cream need to soak. So plan ahead! Yes, it’s elaborate, but so worth it, I promise.
Preparation time: (does not include nut soaking time)
Pie crust hardening time: at least 2 hours
Makes 10 mini pies:
For the crust:
2 cups pecan nuts
2 Tbsp coconut oil
pinch of sea salt
10 mini muffin paper cups
For the cashew cinnamon cream:
2 cups cashew nuts (soaked at least 2 hours, best over night)
zest of 1 orange
¼ cup orange juice
2 Tbsp maple syrup
1 tsp cinnamon
For the cherry topping:
20 fresh cherries
To make the crust, put all the ingredients into the food processor and pulse until a crumbly dough forms.
Place mini muffin paper cups in front of you. Now take 1 heaped teaspoon of dough at a time and roll into balls. Place the balls on the paper cups and press down with your palm. Use your fingers to form the dough into little pie shells, bringing up the sides of the dough and paper. Place the pie shells on a plate close enough so they can support each other on the sides. Put the pie shells in the fridge for at least 2 hours or overnight so they harden.
To make the cashew cream, discard the soaking water and place the cashews in a food processor together with the orange zest, juice, cinnamon and maple syrup. Process this into a cashew cream on medium - high speed. You may have to stop the food processor several times to scrape down the sides. It takes some time to get this creamy but don't give up!
Finally, chop the cherries finely, discarding the pit inside.
To put the pies together, peel off the paper muffin cup and place the pie shell on a plate. Top with 1 teaspoon of cashew cream, then add the chopped cherries on top. You can sprinkle with some extra cinnamon. Serve right away, otherwise they get soggy.