The texture of this pie is absolutely sensational. Creamy, rich in flavor and so satisfying you’d never guess it is vegan, gluten-free, dairy-free and high in protein! And the recipe is so easy to make, you will have the perfect Christmas pie in under 1hr. It has just the right level of sweetness and freshness from cherries and a wonderful soft texture thanks to the chickpeas and the peanut butter.
COURSE: Dessert
CATEGORY: Vegan, Gluten Free, Dairy Free
PREP TIME: 10 minutes
COOKING TIME: 45 minutes
SERVINGS: 8 slices
Ingredients
CRUST
Jurgensburg Organic Brown Pea flour – 1.2 cups
Cooked chickpeas – 1.2 cups
Cacao powder – 1 tbsp
Cinnamon – 1 tsp
Baking powder – 1 tsp
Peanut butter – ½ cup
Maple syrup – ¼ cup
Almond milk – 1 cup
Apple sliced – 1
Banana – 1
Cherries (defrosted with juice) – 2 cups
Almond flakes – ½ cup
Organic Product
Preparation
Preheat the oven to 200°C.
- Add the cooked chickpeas, brown pea flour, cacao powder, cinnamon, baking powder, peanut butter, maple syrup, cherries and cherry juice (leave a handful for decoration) and almond milk to a food processor. Blend until smooth.
- Transfer the batter to a shallow cake tin. Decorate the top with almond flakes, apple slices and bake for 45 minutes, until golden and crispy around the edges, but still slightly soft in the centre.
- Allow to cool for 15 minutes before serving with cherries (can be some other fresh berries) Can be stored in the fridge for 3-4 days.
- To make the sauce warm up ½ almond milk and ½ peanut butter and pour over slices when served.
- You can keep the pie refrigerated for up to 4 days.
Recipe by Katrina G
