Yoga_Journal_Singapore_FebruaryMarch_2017

49

february / march 2017

yogajournal.com.sg

NOURISH

t ll

vegan maple-pecan pie

SERVES 12
Cashew cream combined with a hint of apple
and cinnamon creates a luscious filling perfect
for the holidays. A maple-pecan topping adds

a sweet crunch.

3 tbsp refined coconut oil,
plus extra for greasing
8 oz graham crackers

1 cup maple syrup, divided
2 tsp cinnamon
2 1/2 cups raw cashews, soaked
overnight and drained

1 cup unsweetened vanilla
almond milk
3/4 cup raw cane sugar
1/2 cup unsweetened applesauce

3 tbsp fresh lemon juice
2 tbsp arrowroot
1 tsp vanilla
1 1/2 cups pecan halves

Heat oven to 350°F. Grease a 10-inch springform
pan with oil. In a food processor, grind crackers
to fine crumbs. Drizzle in ¼ cup syrup and 3
tbsp oil; add cinnamon, and process to mix.

Sprinkle crumb mixture into pan. With damp
fingers, press firmly into pan, leaving slightly
thicker edges. Bake, 10 minutes. Let cool.

In a food processor, grind cashews

until they form a thick paste. Gradually add
almond milk, processing until smooth and
creamy. Add sugar, applesauce, lemon juice,
arrowroot, vanilla, and a pinch of salt, and

process to mix. Spoon cashew mixture into
crust, spreading it smoothly. Bake 30 minutes.

In a saucepan, bring remaining ¾ cup syrup to a
boil. Reduce heat to simmer, stirring frequently,

5 minutes. Arrange pecans on top of pie in
concentric circles to cover the surface. Drizzle
hot syrup neatly over nuts.

Bake until pie is slightly puffed and a toothpick

inserted in center comes out clean, 20 minutes.
Let cool on a rack, then refrigerate to chill.
Serve cold.

NUTRITIONAL INFO 465 calories per

serving, 25 g fat (6 g saturated), 56 g carbs,
3 g fiber, 7 g protein, 161 mg sodium