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Raw Velvety Caramel Cream Pie

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Well, shiver-me-timbers… this really isn’t a cream pie,  it’s a dream pie!

Today, I want to showcase sunflower lecithin (soy-free).  I use it often, especially in desserts and I often get asked if it can substituted or omitted. I don’t recommend either.  It plays a vital role texturally and nutritionally.   In a recipe, such as this one, it is used as an emulsifier and thickener. But not only for the role it plays but also because it is very healthy for you.  There are many brands on the market and I suggest that you do your research.  After reading, Googling, reading, bookmarking, reading, napping, reading… I found myself very impressed with the Lekithos brand.  Please note, that I don’t get any kickback from this company for recommending them.  This is my personal choice and I just wanted to share it with you.

“This sunflower lecithin is certified organic by Baystate Organic Certifiers and features the USDA Organic Logo.  It presents an allergen-free alternative to organic liquid soy lecithin. This product is obtained via mechanical extraction from organic sunflower seeds, resulting in a pure lecithin without the use of chemical solvents such as hexane or acetone. Lekithos organic sunflower lecithin is Non-GMO, solvent-free, soy-free, gluten-free and vegan. The most common applications are as dietary supplement ‘as is’ (intake as directed by your physician or health care provider), in recipes for shakes, smoothies, sauces, dressings, or any product requiring an emulsifier.

Sunflower Lecithin is rich in Phosphatidylcholine (PC), Phosphatidylinositol (PI), Phosphatidylethanolamine (PE) and Omega-6 (Linoleic Acid), which are considered beneficial to the brain and nervous system.

Lecithin has shown positive effects in scientific studies on the following conditions:

  • Cognitive Disorders
  • Helps Maintain Healthy Lipid Levels
  • Choline Depletion
  • Cardiovascular Health
  • Improves Memory
  • Stress-Related Disorders
  • Nervous System Disorders
  • Helps the body to break down and absorb fats.

Phosphatidylcholine (PC) helps to process fats and to support cell membranes.  It is very high at birth, particularly in brain tissue, and declines over time as part of the normal aging process. Consuming dietary supplements high in PC aid the natural level in the cells and help minimize the age-related decline*.

Phosphatidylinositol (PI) is an important lipid abundant in brain tissue, and is present in all tissues and cell types. Phosphatidylinositol is usually the phospholipid with the smallest presence, however Lekithos Sunflower Lecithin has an equal amount of PC and PI.

Phosphatidylethanolamine (PE) is usually the second most abundant phospholipid in animal and plant lipids, and is a key building block of membrane bilayers. It is found in nervous tissue such as the brain, nerves, neural tissue, and in the spinal cord.

Linoleic Acid (LA) is an Omega-6 essential polyunsaturated fatty acid, which is abundant in many vegetable oils such as sunflower oil. Linoleic Acid is vital to proper health and aids in wound healing.” (source)

I know that was quite lengthy, but I really wanted to share with you why I use it.  Now, back to the pie…  I am somewhat embarrassed to say that it took 5 days to get a decent photo of this pie.  Mother Nature was working against me with her cloudy, rainy days.  Whereas, I do appreciate and enjoy the rain, the clouds sucked up all my natural light for photo taking.   I have camera lights, but I don’t know how to use them.  :)   If Mother Nature keeps this up, I just might have to learn, they do work well for quilting though. hehe

    Bob enjoyed the process because with each attempt, he ended up with a beautifully plated piece of pie to eat after I finished trying to get a picture of it. hehe   The other day we had our friend Heith here to do some sheetrock work for us.  He had a slice for his mid-morning snack.   He even took a picture and texted it to his wife, he went home with two pieces in hand to share with her.  Hmm, I best check in with her and make sure she got some. hehe

This pie is so creamy and even 8 days later, the last few pieces were just as good as first one!

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Ingredients: yields 9″ deep dish tart pan

Crust: 

  • 1 cup rolled gluten-free oats, soaked and dehydrated
  • 1 cup raw almonds, soaked & dehydrated
  • 1 1/4 cups shredded coconut
  • 1/4 cup raw cacao powder
  • 1/4 tsp sea salt
  • 1/4 cup raw coconut butter, softened
  • 1/2 cup water
  • 3 Tbsp maple syrup

Filling: yields 4 cups

Ganache:

Preparation:

Crust:

  1. Line the base of the pan with plastic wrap or give it a light coating of coconut oil.  This will aid in removing the cake from the base.
  2. Place the oats and almonds in the food processor, using the “S” blade and process until crumbly.
  3. Add in the coconut , cacao and salt.  Pulse just a few times to mix.
  4. Add  coconut butter, water and maple syrup.  Process until the batter sticks together when pinched.
  5. Loosely place the crust batter around the bottom of the pan.  With a gentle hand, drag some of the batter up along the sides of the pan.  Complete the edge first, then the base.  Press the batter in firmly but evenly.   Set aside while you prepare the filling.

Filling:

  1. In the blender, combine the caramel sauce, banana and coconut butter.  Process until creamy.  
  2. Add lecithin and blend just long enough to incorporate it. 
  3. Pour the filling into the crust, cover and place in the fridge over-night to chill and firm up.

Sous Chef Ideas:

  • Crust ~ If you can’t eat oats, use 2 cups of almonds instead of one to replace the volume of oats.   If you can’t have almonds, use all oats.  But the caramel sauce does use almond butter, so be aware of that.
  • Maple syrup ~  This isn’t a raw ingredients but we like to use it due to the health benefits and we feel it is ok to use occasionally (moderation is always the key)  You can use raw agave, raw coconut nectar, or stevia.
  • Bananas ~ The taste of bananas isn’t strong in this recipe but if you don’t care for bananas, try using young Thai coconut flesh in its place.
  • Sunflower lecithin ~ You can use the soy-powdered version in the same measurement just make sure it is GMO free.  I don’t recommend skipping the use of it because it helps with the structure and

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 After the filling is firm, spread the ganache on top.

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 Decorate as you see fit!

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 For decoration I used dried apple flowers.  They are very easy to make.  Core the apple,
but don’t peel so be sure to use organic apples.  Slice into thin rings.  I used a 1.5 mm 
blade on my mandolin.  Place on the mesh sheet that comes with the dehydrator and dry for 
about 4 hours (at 115), or until they are still pliable and a bit rubbery feeling.  Cut one side the ring
and start to coil the apple around itself, nice and tight.   Lay back on the mesh sheet 
and dry for another 2-4 hours.  They don’t have to be crunchy hard, I prefer them 
moist for this dessert.  

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 This is how I remove the base from the tart pan when ready to serve… place the pan
on top of a sturdy bowl that is smaller in diameter than the opening of the tart pan.

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 Then gently, press in a downward motion on the ring of the tart pan until it slides off.

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 For a little extra decor… I swiped some Raw Chocolate Ganache across the plate.

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 Getting up close and personal. :) Enjoy!

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45 thoughts on “Raw Velvety Caramel Cream Pie

  1. Adriana Kassay says:

    Thank you for this glorious recipe! I look forward to trying it!! And thank you got taking the time to share your research, and teach us about the benefits of lecithin! From reading what you shared it sounds like something I should incorporate into my diet! I also greatly appreciate the brand recommendation! It’s always a struggle to choose with so many products on the market! I would love to know what product you chose for the cacao? And if you ever substitute carob? And finally can you direct me to the recipe for the ganache? Many Blessings to you!!!

    • amie-sue says:

      Good evening Adriana… so nice to hear from you. :) Your sooo welcome. It is my pleasure and honor to share. I am learning to use lecithin in my diet more too in unique ways. I will share them over time.

      I am just like you… I want to know the best brands to use, it makes all the difference in quality and flavor. I hate to say this but for the sake to trying brands out to find the best.. I have wasted money. But when I finally find the right one for me, then it is all worth the trial and errors. It’s how we learn, huh?. :)

      Ah cacao… this is one of those products that I have come to really learn that the quality makes all the difference. I use one of two brands. Sunfood: http://nouveauraw.com/ingredients/chocolate-products/sunfood-cacao-powder-certified-organic-non-gmo-verified-vegan-raw-1lb/ or Navitas http://nouveauraw.com/ingredients/chocolate-products/navitas-naturals-raw-chocolate-powder-organic-16-ounce-pouches-pack-of-2/. I never use to be to picky about it until I started using it in a simpler recipe were I could really detect the flavor. I always went for raw, organic, and so forth, but thought the taste was pretty much the same across the board. Not so. I have tried so many brands, some of which taste almost burnt or made my tongue feel fuzzy, as though it were wearing a sweater.

      Lastly, the ganache… I added the link up in the ingredient listing. I thought I had but I guess I missed it. I did put it below in the pictures, but I realize that isn’t really easy to catch. :)

      Each of the last five Psalms begins and ends with Hallelujah! So, on that note I will end my little novel here with… Hallelujah! :)

      Have a wonderful evening, amie sue

    • amie-sue says:

      Ooops almost forgot to answer your question about carob… I have used it in the past but neither Bob or I care for the taste so I don’t use it anymore. Sorry that I can’t help further with that. :)

  2. gema says:

    Absolutely a cake to knock your socks off! Fantastic, thanks, thanks and more thanks …

    I will try to do this before Xmas!

    • amie-sue says:

      Thank you Gema… my feet are cold… can I put my socks back on? hehe You are so welcome. This is a great pie for Christmas. You could even make it and instead of a large pie pan, you could single serving cups. I love doing that for gatherings. Makes it nice and easy to serve and for people to walk, eat and mingle.

      Have a blessed nights sleep, amie sue

  3. RenB says:

    What a beautiful pie! I kept staring at the roses wondering where I could buy them because the pictures were so pretty. I’m glad that I read through the whole recipe! The options you have given us for the holidays is spectacular. I may just have to consider doing just desserts for the whole Thanksgiving meal! Thank you again for sharing your gift! :) (Where did you find that awesome pie pan?)

  4. Maureen says:

    This is just too beautiful to eat! What a work of art!

    • amie-sue says:

      Bob didn’t feel that way Maureen… he has no problem diving in. haha Have a great evening and sleep well. hugs, amie sue

  5. Barbara says:

    OMG so yummy! Best wishes from Croatia, I love your creative blog, you are really a RAW alchemist

    • amie-sue says:

      ooooh, I don’t think I have received best wishes from Croatia yet! :) Thank you Barbara. hehe Have a blessed and wonderful week, amie sue

  6. Glorianne says:

    Hi Amie Sue,
    This recipe looks amazing. I want to make it for a special occasion coming up and I tried to order the sunflower lecithin linked in your website. It takes me to Amazon and says it’s not available. Can you help?
    I can’t tell you how much I admire and appreciate your website, photos and thorough recipes. YOU are the BEST!!!
    Thank you so much,
    Glorianne

    • amie-sue says:

      Oh course I can help! One sec, let me go see what is going on. Be right back. Back :) Ok I see what you are seeing. I don’t know why Amazon does that (they do the wording) it says unavailable, but there is a sale price below that. It is available, all their links read that way for some reason. You should be able to click on it and order it just fine.

      Thank you Glorianne for all your kind words… sending out a big hug! amie sue

  7. Kathy says:

    Hi,what’s the reason for soaking the oats and nuts. Can they be used with soaking and drying.

  8. Kathy says:

    Meant to say without soaking and drying.

  9. Kathy says:

    Ok, sorry didn’t see the link. You have answered my question.

  10. Lyn :] says:

    Seriously Amie Sue,

    How can pie or anything you make last 8 days!!! If it is anything like the other recipes that I have tried of yours, it would only last maybe 2 days here. Even if I was the only one in the house, ( because there’s breakfast, lunch , dinner) – LOL !!!!! :] I can’t wait to try this – looks YUMMY !!!!
    Always grateful, Lyn

    • amie-sue says:

      Hello dear Lyn… you crack me up. The only reason the desserts last longer in my household is because I am always creating something and Bob can’t keep up. hehe I hope you do give it a try. Many blessings my friend. amie sue

  11. Linda St Angelo says:

    Amie Sue,

    Well doggone, now I have to wait to make this scrumptious dessert. Why? you ask, because I just ordered the lecithin you said we need….. well, they say patience is a virtue. So I must be very very virtuous! LOL In the meantime, I will be making the date paste for the caramel sauce and getting all the ingrdts in order. Lovely Lovely Lovely are the three words that come to mind. :)

    • amie-sue says:

      lol Linda… well doggone :) I hope you enjoy it as much as we do. If you are new to using lecithin in your desserts, I think you will be pleased. Your a gem. Have a blessed week! amie sue

  12. Daasya says:

    This looks incredibly delicious. I can’t wait to make this. You have so many amazing recipes on your website that I do not know where to start, especially the dessert recipes. All of them look so beautiful that I wish I could reach into my computer monitor and just pull it out and eat it!!! Thank you so much for your divine recipes and sharing them so generously.

    • amie-sue says:

      Thank you Daasya,

      I understand. I have so many recipes that I have developed but have yet to try them… so many that I too don’t know where to begin at times. hehe Enjoy and have a blessed day! amie sue

  13. Anastasia says:

    Hi Amie-Sue. This looks devine! I love, love, LOVE caramel! I think this is going to be my weekend project :) I might even try those cute little apple flowers!

    Couple of questions: You didn’t include the recipe for the ganache, is it the same as your recipe here? http://nouveauraw.com/raw-recipies/frosting/chocolate-ganache-recipe/

    Also, I discovered when I did your apricot blush cream pie that I don’t much like shredded coconut in the crust. Do you think I can use more oats and almonds instead to make up the volume difference? Or would you suggest a different crust altogether?
    Thanks again for sharing!!

    • amie-sue says:

      Good evening Anastasia,

      Well, fiddle sticks… I did forget to add the ganache link in the recipe ingredient list. I did down below. I added it and yes, you were correct on the one I used. :) This was a test.. you passed. hehe

      As far as the other pie crust goes, you can surely replace the shredded coconut with more oats or any nut for that fact. Just use the same measurement.

      I love caramel too! I hope you give the recipe a try. Keep me posted and have a wonderful evening, amie sue

  14. Jacob Carstens says:

    Dear Amie-Sue,
    I dont quite get it – why is it that suddenly “people” are afraid of soy based products ? I use Lanes Lecigran non-gmo soy lecithin mainly because it is easier to obtain. And i have for many years eaten a lot of soy sauce, beans, miso and tofu. If soy was bad for you how come the japanese are the longest living people in the world and have been as long as its been recorded ??
    From Copenhagen with love …
    Jacob

    • amie-sue says:

      Hello Jacob,

      I won’t go into great detail here but most of the soy products found in the US are GMO. And those with thyroid issues need to avoid it. Unfortunately, thyroid issues are an epidemic here. amie sue

  15. florencia says:

    oh my god, i think I’m going to cry for this beautiful creation.Thanks you so much for inventing this recipe.
    I’ll try doing it for christmas!

    • amie-sue says:

      Awe Florencia… tears of joy, tears of joy! You know, every time I see your name I think of my great grandma. Her name was Florence. She was an amazing amazing amazing woman! :) Be well and have a wonderful day. amie sue

  16. rain says:

    can i use just soaked oats and almonds without dehydrating and maybe skip the 1/2 cup water since they will still be wet?

  17. Mary Beth says:

    Hi Amie Sue! Looks like we have another winner here!!! I have people I prepare food for that can’t do either oats or almonds. Any suggestions for substitutes? Perhaps another nut like pecans in the crust? Do you think buckwheat groats would be a good sub for oats? Also in the filling would macadamia butter or cashew butter work? Just let me know your very expert advice, please….Thank you!!!!

    • amie-sue says:

      Good evening Mary Beth,

      A winner for sure. :) You have the right idea with alternative ingredients. Crust recipes are fairy forgiving and just about anything works as long as the flavors enhance each other.

      For the almond replacement in the crust; cashews, macadamia nuts, hazel nut would be good too.
      For the oats; sprouted and dried buckwheat, shredded coconut, more of the above nuts (same measurement).
      For the almond butter in the filling; (are you referring to the almond butter used to make the caramel? ) you could try the cashew butter. The mac nuts might get to oily. Cashews blend nice and creamy.

      I hope this helped… Let me know if you have more questions. Many blessings to you and those you serve. :) amie sue

  18. Karen says:

    Hi Amie Sue,

    I am making this for my husband for his birthday but I hope I’m not making it too far in advance! It’s in 1 week.

    Can I freeze the pie? What should I cover it with?

    Thanks!

  19. Rosalyn says:

    Amie Sue,

    Thank you so much for this delicious recipe! People, don’t get intimidated, it goes quickly and it is not a hard recipe! The crust is moist, the cream filling, ever so creamy and custardy and the ganache… high pitched sigh!!! You could faint from happiness. Fyi I subbed 1T. of psyllium for the lecithin. It worked great. Love this pie frozen.

    Pie Oh My!!!!

    • amie-sue says:

      Thank you Rosalyn for sharing all of this. I appreciate it. :) So happy that you enjoyed it. Have a blessed day, amie sue

  20. constance says:

    I’m going to make this one this evening-
    NOTE to self- be sure to make a double batch of the ganache cause you know you are going to eat the first portion by the spoonfulls LOL
    constance

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