Home Food & Nutrition Recipes Christmas Tree Pie

Christmas Tree Pie

This festive, healthy and colourful pie is perfect for the holidays

Enjoy this low-carb, gluten-free, dairy-free and sugar-free delight this holiday season. It’s made with plants (but it does not taste like plants!) with 100 per cent natural ingredients.

It’s a cross between a cream pie and a cheesecake (without the tang). So smooth and so rich. You’ll taste the fragrant vanilla and hints of maple and coconut combined with the chocolatey chewy walnut crust. The fluffy, festive whipped cream with juicy pomegranate ornaments adds another layer of sweetness with a tiny bit of crunch. It’s a pure Christmas delight. You’ll want to add this pie to your list of holiday traditions.

Serves 8

INGREDIENTS

Brownie Crust

1 1⁄2 cup walnuts
6 Medjool dates, pitted
1⁄3 cup cacao
1 tsp. vanilla
1⁄8 tsp. Himalayan pink salt

Vanilla Cream Filling

1 cup raw cashews, soaked
4 1⁄2 Tbsp. maple syrup
3 1⁄4 cups fresh baby spinach, packed
1⁄2 cup + 2 Tbsp. coconut oil, melted
1 Tbsp. vanilla
Pinch of pink salt

Garnish

Whipped coconut cream
Pomegranate seeds

DIRECTIONS

Crust

Pulse all ingredients together in a food processor until finely ground. Add a splash of water to help it blend. When it starts to stick together, it’s done.
Press firmly into a pie plate (parchment optional but helps with removal). Refrigerate while you prepare the filling.

Filling

Use cashews that have been soaked either overnight in a bowl of water or 2 hours in a bowl of boiling water. Drain, rinse and shake dry. Blend cashews thoroughly in a food processor.
Scrape down the sides. Add spinach and blend again.
Add remaining ingredients and blend smooth. Taste and adjust for sweetness.
Pour filling over crust and smooth with a spatula. Cover with a paper towel and wrap tightly in foil. Freeze until firm, then refrigerate until ready to garnish & serve.
Garnish with whipped cream and pomegranate seeds, or try coconut shreds, pepitas, chocolate chips, dried cranberries or raspberries. Enjoy!

Coconut Cream

Refrigerate a can of coconut milk to separate the cream. Scoop out the solid white cream into a mixing bowl. Beat with a hand mixer for about 30 seconds.
Add 1 tsp. vanilla and 2 tsp. maple syrup, or 1 Tbsp. powdered coconut sugar. Whip again until light and fluffy.
Transfer to a baggie and snip off the corner to pipe it on!

Nutrition facts per serving
Calories 495; protein 7 g; fat 39 g; carbs 31 g.