Day 3 of our Real Food Remix healthy dessert holiday edition.

So far we’ve looked at a raw pistachio cream pie and a homemade paleo eggnog recipe.

Today, we’re utilizing some of that homemade paleo eggnog to make a paleo eggnog cream pie!

This recipe has paleo & ovo-vegetarian-friendly ingredients and is 100% real food, dairy free, gluten free and raw.

Let’s take a look..

Ingredients

Crust

1 1/2 cup raw almonds, soaked 4 hours minimum

1/2 cup raw cashews, soaked 4 hours minimum

8 pitted dates

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 teaspoon vanilla extract

pinch of pink salt

Kitchen Notes:  You’ll notice with a lot of these raw pies we’ve done like the raw pistachio cream pie or others from the Thanksgiving real food remix like the no bake pumpkin cheesecake, the crusts are 1 1/2 to 2 cups of total raw nuts, but I switch it up with different combos of nuts in some of the recipes.  You can really try any raw nut combination you want.  I prefer a 50/50 nut ratio or 75/25 ratio (like this recipe of 1 1/2 cup raw almonds to 1/2 cup raw cashews).

Directions

1. After draining and drying off all the nuts from soaking, place all ingredients into a food processor and mix until everything is incorporated

2. Take your pie crust mixture and press into one 9 1/2” removable bottom tart pan forming the crust.  Place in freezer while making your filling next.

Filling

2 cups raw cashews, soaked 4 hours minimum

2 tablespoons maple butter (maple syrup ok too)

1 1/2 cup homemade paleo eggnog

1 1/2 teaspoons vanilla extract

1 1/2 teaspoon cinnamon

Freshly grated nutmeg, to taste

Directions

1. Drain & dry raw cashews and place all ingredients into a blender.  Puree until creamy smooth (no chunks). 

2. Pour into crust (s) and sprinkle tops with more freshly grated nutmeg.

3. Place back in the freezer and let it setup overnight (you can also get away with 3-4 hours if you’re in a rush).

When serving, if you go straight from the freezer to eating, allow tart to remain out of the freezer for 10 – 15 minutes before cutting into serving pieces.  If you let it setup overnight, you can put the tart in the fridge and serve it from there.  Keep left overs in freezer or in fridge.

When using the removable bottom pans, place your thumbs on the top edge of the pan and your fingers underneath and slowly go around the entire thing, gently pressing your fingers up to get the pie out.

And remember, even though this is a real food remix made with 100% real food ingredients your body can assimilate, it still is dessert.. so enjoy in moderation while following a healthy 80/20 lifestyle and eating according to your metabolic type for optimal health, energy, vitality and athletic performance.

Buon Appetito!