Carob Cream Pie


  • 1 cup cashews
  • 1 qt nut milk or soy milk
  • ½ cup shredded coconut
  • ⅓ cup carob powder
  • ½ cup honey or agave syrup
  • 1 ½ tsp Cafix or Pero
  • 1 tsp pure vanilla extract
  • ½ tsp sea salt
  • 6 tbsp arrowroot powder
  • 9” or 10” baked pie shell or graham cracker crust
  • 1 banana


Blend cashews and coconut with half the milk until very smooth. Add carob, honey, Cafix, vanilla, and salt. Blend again. Heat in a saucepan on low, stirring to prevent sticking or lumps. Blend remaining 2 cups milk with arrowroot powder. Pour into the hot mixture stirring until mixture comes to a low boil. It will get very thick. In the meantime, cut the banana into thin slices and arrange them so that they cover the whole bottom of the crust. Remove hot mixture from stove top. Pour into graham cracker crust or baked pie shell onto the bananas. Refrigerate to chill and set. Garnish with fresh coconut or berries. Serve with soy or coconut whipped cream. Enjoy!