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CAROB CREAM PIE with Crust
Cream the following ingredients in a blender:
  • 1 cup of cashews
  • 1 quart of soymilk or nut milk of choice (start with a 1 ½ cups of the milk, cream the cashews, then add the rest of the milk)
Add the rest of the ingredients to the blender and blend:
  • ½ cup honey
  • ½ cup of shredded coconut (optional)
  • 6 T. arrowroot or cornstarch
  • ¼ cup carob powder
  • ½ tsp. sea salt
  • ½ tsp. vanilla
Put in a saucepan on medium heat, stirring constantly until thicken.
Pour into container of choice, cool slightly, then put in the refrigerator to chill.
Cool slightly and then pour into a prebaked pie shell.
Chill and serve.
(Taken from the cookbook Ten Talents)

Basic Pie Crust
Mix the following in a bowl or food processor:
  • ¾ cup brown rice flour
  • 1/3 cup almond butter
  • 1/3 tsp. salt
  • Then add and mix well:
  • 3 – 4 T. water
Form a ball and roll out in your pie plate or casserole dish, whichever you choose to use. No need to grease, this will not stick to the dish.
Prick with a fork and bake at 350° for 15 minutes. 
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