Cinnamon Maple Crunch Pie {Vegan, GF}

THIS. PIE. Y’all. Omg…. I seriously cannot handle the deliciousness.

1-cinnamon-maple-crunch-pie-pretty-pies

My husband couldn’t stop raving about this pie. He said it’s probably his FAVORITE dessert of anything I’ve ever made. And I might just have to agree!  2-cinnamon-maple-crunch-pie-pretty-pies

It’s a heavenly pairing of cinnamon and maple inside an ultra-silky cream filling made from almond butter, coconut cream and coconut oil. Topped with a crispy, crunchy toasted cinnamon granola made from pecans, oats and coconut chips. 100% vegan, gluten-free and grain-free. 3-cinnamon-maple-crunch-pie-pretty-pies

It actually reminds me of the flavor of Cinnamon Toast Crunch cereal, but WAY healthier! Haha! After all, it’s mostly made from 3 basic ingredients: almonds, coconut and maple syrup. Yes, real, WHOLE foods! And it’s super simple to make. The granola topping is made in a SKILLET in just about 5 minutes! 4-cinnamon-maple-crunch-pie-pretty-pies

Since it is finally, OFFICIALLY Fall, I’m SO ready for fall flavors. But NO pumpkin spice for me.. (anyone else Not a fan??)  For me, FALL is all about the CINNAMON. Your house is going to have an AMAZING fall aroma when you make this! It’s absolutely divine.
6-cinnamon-maple-crunch-pie-pretty-pies

And if you have any leftover crispy cinnamon maple granola, you can totally have it for BREAKFAST! Yaaas! But I highly doubt there will be any left after you taste it on this pie.

Print Recipe
Cinnamon Maple Crunch Pie {Vegan, GF}
You'll fall in LOVE with the irresistible combo of sweet maple cinnamon cream and crispy skillet granola!
Cinnamon Maple Crunch Pie | Pretty Pies
Prep Time 25 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
slices
Ingredients
Simple Almond Flour 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 Crunch 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 1/2 Tbs maple syrup
  • 1/4 tsp (heaping) cinnamon
  • Dash of pink salt
Prep Time 25 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
slices
Ingredients
Simple Almond Flour 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 Crunch 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 1/2 Tbs maple syrup
  • 1/4 tsp (heaping) cinnamon
  • Dash of pink salt
Cinnamon Maple Crunch Pie | Pretty Pies
Instructions
To make the crust:
  1. Preheat oven to 350. Mix flax and water in a small bowl and set aside to thicken.
  2. Mix dry ingredients together in a bowl. Stir together wet ingredients in another bowl, including flax mixture. Combine wet and dry and mix well.
  3. Press into a pie plate. Bake for 15-18 minutes until firm and lightly golden. Set aside to cool completely.
To make the filling:
  1. 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. Optional: add a drizzle of beet syrup or date syrup for garnish, just before serving.
To make the granola:
  1. Melt coconut oil in a skillet over medium-low heat. Add in the remaining ingredients to the skillet and mix well to coat.
  2. 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!
Recipe Notes

Keep pie refrigerated. Should last a week or so.
Store granola SEPARATELY in a tightly sealed jar at room temp (so that it remains crisp). 

Pin it:

cinnamon-maple-crunch-pie-pretty-pies-pin

Share this Recipe
featured image

60-Second Brownie Bites {Raw/Vegan/Paleo}

YES, you read that right. 60-SECOND Brownie Bites. These only take about a minute to make! In a matter of seconds you can pulse together FIVE simple ingredients in a food processor and then enjoy delicious, chewy, chocolatey goodness. No baking required! SO easy. SO healthy. SO good....
Mojito featured image sq

Frozen Mojito Pie {Paleo/Vegan}

All the refreshing deliciousness of a MOJITO, made into a healthy dessert: Frozen Mojito Pie!My recent trip to Mexico gave me lots of inspiration for new recipes. It was my first time to try a mojito! (Have you ever had a...