Cinnamon Maple Crunch Pie {Vegan, GF}

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

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!  

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. 

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! 

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.

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.

Cinnamon Maple Crunch Pie {Vegan, GF}

You'll fall in LOVE with the irresistible combo of sweet maple cinnamon cream and crispy skillet granola!

5 from 3 votes

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Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 4 hours 40 minutes

Servings: 10 slices

Author: Emily

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

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. Optional: add a drizzle of beet syrup or date syrup for garnish, just before serving.

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!

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). 

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