YieldOne 9” inch springform pan
ORANGE AND COCONUT CRUST
1 1/2 cups soaked cashews (a bit over 1 1/4 cups of unsoaked raw cashew pieces soaked overnight)
1 cup dried coconut flakes
1/2 cup macadamia nuts (2.5 ounces in weight)
2 ounces date paste (around 2-3 dates)
Zest of one large and one small tangelo and/or orange
1 1/2 tablespoons agave syrup (or more to taste)
3/4 to 1 tablespoon of coconut oil
1 teaspoon of vanilla (I used regular organic extract)
Pinch of sea salt (optional)
3 cups soaked cashews (a bit over 2 1/2 cups of unsoaked raw cashew pieces soaked overnight)
1 cup young Thai coconut meat (I used firmer meat)
1/2 cup freshly squeezed orange juice
1/2 cup homemade almond milk (lightly flavored with agave and vanilla extract)
1 cup agave syrup
1 1/4 teaspoons organic orange extract (I use Frontier brand)
4 tablespoons and 1 teaspoon vanilla extract
1/8 teaspoon and small pinch of turmeric for color (optional)
2 small pinches of sea salt
2 tablespoons soy lecithin
3/4 cup plus 2 tablespoons coconut oil
Select Brand 100% natural, vegan orange (annatto) food coloring
ORANGE GLAZE (Inspired from Sweet Gratitude’s Irish moss glaze)
1 ounce Irish moss (coarsely chopped after measuring on scale)
1 1/2 cups freshly squeezed juice from tangelos and/or oranges
1/4 cup freshly squeezed juice from a Meyer lemon
4 tablespoons agave syrup
1/2 teaspoon organic orange extract
Pinch of salt
ORANGE AND COCONUT CRUST
1. Lightly oil your springform pan with coconut oil. Process all above ingredients in a food processor with the S blade except the coconut oil. Start with half of the dates and then slowly add the rest as the mixture is processing.
2. Add coconut oil (doesn’t have to be melted) and process until well combined. Taste and adjust! Add more zest if desired! (I love this crust!) Place in the fridge while you make the filling.
3. Melt the coconut oil. I use my dehydrator which works like a charm. Using a Vitamix, blend all the above ingredients until smooth and creamy, except the lecithin and coconut oil.
4. Add the lecithin and melted coconut oil and blend again until well incorporated and nice and smooth. Taste and adjust. Add more orange extract if desired.
5. Before adding the food coloring, the filling will have a nice yellow shade (depending on how much turmeric you use ). I added most of the yellow filling to the pan (on top of the crust) and left the rest in the Vitamix for the food coloring. I kept adding a few drops at a time and mixing up the filling to see what color I’d have. It doesn’t take a lot of the food coloring to make the filling a bright orange shade.
6. Once I was happy with the color, I added the orange filling on top of the yellow filling and swirled it around with a chopstick. I had a small bit of yellow filling set aside which I added again on top of some of the orange filling and swirled it again.
7. Soak Irish moss for a few hours or use leftover Irish moss that’s been in the fridge soaking no more than a week (I used my leftovers from last weekend). Blend all ingredients together in a Vitamix until the Irish moss is completely broken down.
8. Taste and adjust. Add a bit more agave and orange extract if there is still a slight aftertaste of the Irish moss. Place in an airtight container and chill in the fridge. It will thicken up a bit.
9. Serve on top of the pie when ready. Cut up some oranges and serve with the glaze on top of the pie as another option.
JoyceH's ThoughtsBy JoyceH
My husband requested that I make him an orange vanilla creamsicle flavored pie this past weekend.
Do you remember those orange and vanilla flavored Creamsicle Pops on a stick? They were a funky orange color and fun to eat in the summertime as a kid.
Using inspiration and guidance from several sources including Matthew Kenney and my favorite dessert book, Sweet Gratitude, I came up with my own version of this sweet treat.
It has that orange and vanilla creamsicle flavor in a sophisticated custard texture.
You could also add the food coloring to the entire filling and have just one shade of orange that mimics the creamsicle pop. I love to swirl fillings with different colors so that’s my personal preference.
Next time, I might eliminate the turmeric for a more whitish, pale orange color and then swirl with a darker orange color. This will definitely be a lot of fun to play around with for the next pie!
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