Cinnamon Maple Crunch Pie
You'll fall in LOVE with the irresistible combo of sweet maple cinnamon cream and crispy skillet granola!
Ingredients
Crust
- 2 cups almond flour
- 3 Tbs oil (I used almond)
- 1 Tbs maple syrup
- 1 Tbs ground flax + 2 Tbs water
- 1/4 tsp pink salt
Cinnamon Maple Cream Filling
- 1 can coconut milk (refrigerated overnight, solid cream only)
- 3/4 cup natural almond butter (just almonds)
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1 1/2 tsp vanilla extract
- 1 1/2 - 2 tsp cinnamon, to taste
- Dash of pink salt
Cinnamon Maple Skillet Granola
- 3/4 cup rolled oats
- 1/3 cup coconut chips/flakes
- 1/4 cup chopped pecans
- 1 1/2 Tbs coconut oil
- 1 Tbs maple syrup
- Heaping 1/4 tsp cinnamon
- Dash of pink salt
Instructions
- To make the crust:
- Preheat oven to 350.
- Mix flax and water in a small bowl and set aside to thicken.
- Mix dry ingredients together in a bowl.
- Stir together wet ingredients in another bowl, including flax mixture.
- Combine wet and dry and mix well.
- Press into a pie plate.
- Bake for 15-18 minutes until firm and lightly golden.
- Set aside to cool completely.
- To make the filling:
- Melt all ingredients in a saucepan over medium low heat. Whisk smooth. Taste and adjust if needed. Pour over crust. Cover and refrigerate 4 hours until firm. Keep refrigerated. Add a drizzle of beet syrup or date syrup for garnish (optional).
- To make the granola:
- Melt coconut oil in a skillet over medium-low heat.
- Add in the remaining ingredients to the skillet and mix well to coat.
- Stir occasionally for 5-7 minutes until toasted to a golden brown.
- Remove from heat to cool and crisp up.
- Sprinkle topping on just before serving (so that it stays crisp). Enjoy!
- Store granola in a tightly sealed jar at room temp.