Cashew Cream Pie

 

I tried making grain-free, refined-sugar-free coco-fudge cookies (some of them I topped with coconut, but some I left plain). We agreed that we liked the plain ones better, but even then, they weren’t great. Then I made this cashew cream pie, and it was great! Not too much sugar, but still very rich (a lot of calories for sure). For some reason, the kids weren’t too fond of it, so it lasted longer with just us grownups eating it. And it’s so easy to make, too!

1 ½ containers So Delicious Dairy-Free CocoWhip Topping
1 ½ cups cashew butter
1 premade pie crust (gluten-free if you wish)
1/8 cup vegan chocolate chips (mine were miniature)
2 packages nut butter or sunbutter cups

Place packages of sunflower butter cups in freezer to harden for 10 or 15 minutes.

Combine So Delicious Dairy-Free CocoWhip with cashew butter until well mixed. Pour mixture into pie crust and smooth top with a spatula.

Remove the sunflower butter cups from the freezer and then from their packaging. You should have 4 total (though I'm glad I had a few extra since a few didn't cut correctly). Turn each sunflower butter cup over so the larger side is face down. Use a very sharp knife to cut each cup in half.

Place one sunflower butter cup along the edge of the pie crust and gently press it into the pie so that the cut edge disappears. Place the next directly across from the first. Place the next two at 3 o'clock and 9 o'clock on the pie, and then place the final four in between each of the first four halves.

Sprinkle the chocolate chips on to the pie evenly. Add additional icing decorations if you want to do so. Cover and store in the fridge.