Do you love this recipe, but don’t want to get your hands dirty? This and other plant-based/GF/superfood pies will be available on a limited pre-order basis for the holiday season.
Email chefdavidrobbins@gmail.com for details.
Ingredients:
Filling
- 2 medium size honeynut squash
- 1 quart raw unsalted cashews
- 8–12 oz virgin coconut oil
- 1/2 teaspoon fresh ginger
- 1 cup maple sugar
- 12 oz carrot juice
- 1 cup demerara sugar
- 1/4 teaspoon sea salt
- 4–5 sprigs fresh thyme
- Cinnamon + nutmeg + all spice + star anise
Looking for 5–6 cups puree when finished (you may substitute w/butternut squash, koginut squash, acorn squash, pumpkin, or a combination of any/all of the above)
Start early—soak in water and refrigerate overnight
Warm to 90–100°F degrees until fluid when ready to use
Finely grated with Microplane
Strip off leaves
Freshly ground; use to taste
Crust
- 1.5–2 quarts fine almond flour
- 2 cups virgin coconut oil
- 2 cups coarse demerara or raw cane sugar
- 1.5 teaspoons sea salt
Equipment
- Vitamix blender
- 10” x 3” round springform pan
- Microplane, extra fine
- Electric spice mill
- Medium sauce pan
- Baking sheet
Method
Filling
Start Early
- Soak cashews in water and refrigerate overnight
- When ready to use, drain and rinse, then warm to 90–100°F degrees
- On med-low heat, reduce by half: carrot juice + 1 cup demerara sugar + grated ginger
- Wash honeynut squash and cut in half to remove seeds (can be dried and reserved for future use)
- Roast unseasoned halved squash at 300°F for 60–90 minutes until very caramelized and soft (honeynut have tender skin that doesn’t have to be removed, but peel before roasting if desired)
- Cool and cut into medium size chunks
Vitamix Time!
- Cashews and 8 oz of coconut oil go into the Vitamix; blend as smooth as you can
- Final product should be a light off-white color and creamy
- Remove finished mixture, set aside
(Pro Tip: If having trouble getting the cashews to blend, add 2–4 oz hot water and use the plunger accessory to move the mixture around | don’t be concerned if the mixture gets very hot in this process, this is normal.)
- Next, in the Vitamix, add the roasted honeynut squash, reduced carrot juice syrup, 4 oz coconut oil, maple sugar, thyme, ground spices, and salt; blend as smooth as you can
- In a mixing bowl, combine the cashew and squash mixtures together until fully incorporated
- Set aside at room temp
Crust
- Toast the dry almond flour on a baking sheet at 300°F degrees (stirring occasionally) until golden brown; approximately 15–25 minutes
- In a bowl, mix the almond flour and remaining crust ingredients; should resemble the texture of moist sand when done
- In the spring form pan, place half the crust mixture in the center
- Using a small offset spatula (or your hands), evenly spread the mixture across the bottom of the springform pan
- Loosely drop the remaining crust mixture around the inside border of the pan, using a small off-set spatula (or your hands), mold the mixture evenly to form the sides of the pie
(Pro Tip: Intermittently dip your fingers or spatula in cold water to help the mixture from sticking to you.)
- Freeze the spring form pan with the crust mixture for approximately 30–60 minutes until very firm
- After freezing, using a torch, very gently warm the outside and bottom of the springform pan; release the latch on the outside of the pan and remove the crust from the bottom plate of the pan
- Place onto a 10” cardboard cake round and put back into fridge or freezer until filling mixture is ready
Assemble + Finish
- Pour the room-temp filling mixture into the chilled, un-molded crust; using offset spatula, evenly move filling mixture around and smooth over surface
- Place assembled pie into fridge or freezer for 4–6 hours or overnight until filling is set and firm
- Slice at approximately same temp as your fridge and enjoy!
(Pro Tip: Temperature of the fats in the cashews and coconut oil are critical; too cold = difficult to work with | too hot = a mess.)
Chef David Robbins, an award-winning veteran of the international culinary world, has worked with Michelin- and JBF-rated chefs, including Blue Hill’s chef Dan Barber. Robbins is devoted to biodynamic agriculture, slow foods, clean living, veggie-forward cuisine, and family businesses, and volunteers with local charities such as ECHO Farms and SWFL Children’s Hospital. “Growing up on a small family farm in Hawaii has given me a unique appreciation/perspective for the places and people that produce our food.”
Robbins is also the founder of the SWFL startup “Not A Burger,” superfood plant-based protein patties (100% vegan/gf/non-GMO). Made with local organic whole-food ingredients (including beets, quinoa, heirloom lentils, etc.), he hopes to offer a nutritious, delicious, and sustainable option to a growing industry of sometimes questionable plant-based foods. Additionally, Chef David is available for private cooking classes, wine dinners, and personalized catering. Contact 239.247.2244 or email: chefdavidrobbins@gmail.com