Frozen Date-Nut [Vegan] Cream Pie

by Sarah on March 11, 2013 · 10 comments

On Friday I revealed the joy of discovering date paste as a snack by the spoonful natural sweetener, and the key ingredient in what was by far the star of the (Miss Smart) show at my Whole Foods’ dessert cooking class:

Frozen Date-Nut Cream Pie

Following the Engine 2 Diet (and WF’s Health Starts Here) guidelines of no dairy, no eggs, no added sugars, and no refined oils, this is a natural dessert that is astoundingly delicious.

I based the recipe on one of Rip’s own, but knew I could make it even better.

Why choose between almond or peanut butter–

–when you can use a combinaton of both?

[And, might I say, I had no idea the Whole Foods 365 brand jarred nut butters were so incredibly creamy and fabulous.]

Vanilla extract is obviously a good addition…but so is a heap of cinnamon, no?

Instead of making any sort of crust, I toasted up some chopped walnuts and pecans.

A thin layer on the bottom of the pie pan adds nice texture…

…and a sprinkle on top makes for a pretty picture. :)

Despite adding just a bit more to the original recipe, it was still as easy as, well, pie.

And assuming you can restrain yourself from eating too much of it unfrozen, straight from the food processor…

…there will be enough left over to freeze like frozen custard for later.

 [Not that the whole ‘pie’ isn’t really just frozen vegan ‘custard’ in circular form. ;)]

Frozen Date-Nut [Vegan] Cream Pie

[Adapted from the Engine 2 Diet’s “The Incredible Edible”]

  • 16-oz. pitted dates, soaked four hours
  • 2 cups unsweetened almond milk
  • 1 tsp. vanilla extract
  • 1 Tbsp. ground cinnamon
  • 6 Tbsp. peanut butter
  • 6 Tbsp. almond butter
  • 1  tsp. xantham gum (optional)
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup chopped pecans, toasted
  1. Drain dates and put them into the bowl of a food processor, reserving soaking liquid for another use.
  2. Process dates until a smooth paste forms.
  3. Add almond milk, vanilla, and cinnamon to the food processor. Process until smooth.
  4. Add nut butters and process until well incorporated.
  5. [If using xantham gum, add with food processor still running.]
  6. Spread a layer of nuts on the bottom of a deep-sided pie plate.
  7. Cover nuts with date-nut ‘cream.’
  8. Sprinkle remaining nuts on top.
  9. Freeze until set (or overnight).
  10. If completely frozen, allow to thaw an hour before serving….if you can wait that long.

Note: Any excess filling can be frozen in a glass container and eaten like ice cream!

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Liz @ iheartvegetables March 11, 2013 at 12:45 pm

You make dates sound AMAZING! I’ve only made a few things with them (mostly homemade larabars) but you always make them look so exotic!

Laura @ Sprint 2 the Table March 11, 2013 at 12:53 pm

Oh lawd… I don’t think this mix would even make it to the pie dish. Is that a #nuttybutter flavor yet?

Melissa @ Treats With a Twist March 11, 2013 at 1:19 pm

This sounds amazing! Totally my kind of pie!!

Michelle @ Eat Move Balance March 11, 2013 at 2:12 pm

My goodness, that looks insanely good. And, yes, heaps of cinnamon are definitely a sign of a good dish. :)

Heather @ Better With Veggies March 11, 2013 at 3:42 pm

I’m making this pie this week – holy crap this sounds amazing!! =)

Brittany @ Delights and Delectables March 11, 2013 at 7:36 pm

Oh my heavens… I’m speechless… Sending Luvy for some dates tomorrow!

Haley @ fullnfit March 11, 2013 at 10:26 pm

This sounds fabulous :) Then again, anything with PB AND AB is over the top-delicious!

Alaine @ My GF DF Living March 11, 2013 at 10:47 pm

No dairy, no eggs, no added sugars, and no refined oils? All of my favorite things! I just found your blog and I am so happy I did! I will be checking back frequently! :)

Heather @ Kiss My Broccoli March 13, 2013 at 8:59 am

Holy hell! …that is all!

Lauren March 14, 2013 at 12:15 am

Wow I think I’ll be making this tomorrow!

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