Recently I’ve been venturing into the world of vegan baking. It isn’t always easy to “translate” a cake or dessert to this type of diet, since traditional pastry is so dependent on eggs and dairy products.
This carob pie is the first 100% vegan recipe I created that I was completely satisfied with. I was inspired by the many carob and dry fruits treats I was able to try on my latest visit to Algarve in the South of Portugal.
I love carob, with its unique taste – similar to a sweet chocolate with a nutty flavor. It is the star of this dessert, and I’m sure you’ll become a fan of it too once you try it!
Carob, Fig and Walnut Pie
simple, vegan and no-bake
Ingredients
Fig and Walnut Crust
- 200 g dry figs
- 130 g walnuts (or skinned almonds)
- 30 ml coconut oil (melted)
Carob Filling
- 330 g coconut cream
- 180 g carob flour
- 90 ml coconut oil (melted)
- 80 g coconut sugar
- 1 tsp vanilla essence
- 1/2 tsp table salt
- 1 tbsp cocoa powder
Instructions
Fig and Walnut Crust
- Put all the ingredients in a food processor and pulse until you have a smooth mixture.
- Move this mixture to a springform pan of about 20 cm in diameter. Press it down with your fingers to create the base of the pie. Set aside.
Carob Filling
- In a bowl, whisk all the ingredients together until you have a smooth cream.
- Pour this cream over the crust. Refrigerate until solid (about 5 hours).
- When it is time to serve it, dust the top with a bit of cocoa powder.
