Imagine me, Ms. Frugal, letting free coupons for (really good organic) graham crackers go unused. Three of them almost got away–it didn’t happen but it was close, nope, I found and handed one of the paper freebies to Robbie just before he went shopping for collards and black-eyed peas.
Back home, he would have gobbled an entire box in one spell, except the light bulb went on above my head—“I can make graham cracker pie crust and fill it with dairy-free chocolate filling and post it on the blog!”
That’s why we found ourselves on New Year’s Eve, giddily headed back to the store to cash in the other two coupons just 3 hours before they expired. Thanks Erewhon and Attune Foods–I made the pie, he ate 27 full cracker sheets and we have one box in the pantry (sort of) hiding. Lucky.
Do you make New Year’s resolutions? Do you set goals for what you want to achieve? Resolutions. Not me, I don’t give anything up for Lent either.
This year one of my favorite food bloggers turned me on to choosing a “word” to signify desires for the year, a word to use as a central focus or guide in setting goals. I like it.
My word for 2014? FLOW.
~ Flow: a supply of something that continues without stopping. Motion forward.
~ I want to flow a stream of appreciation, flooding my list of thankful daily. Let it flow.
~ I will ride the river flowing downstream with my paddles out of the water. Let it go.
~ My mantra? Wonderful things flow naturally to me. I am abundant, blissful and enough.
~ Today I am grateful for sunshine, a healthy body, good friends, honey grahams and chocolate.
Chocolate Honey Pie with Graham Cracker Crust
I’ve had this pie for breakfast 2 days in a row–it’s a sweet repeater. The crust recipe is printed on the box and it’s so good I’ll follow it next time. It’s supposed to line an 8” pan but there is plenty of crust for a 10” deep pie pan and the filling is perfect for that size.
12 whole graham crackers
3 tablespoons vegetable oil
3 tablespoons maple syrup
1 cup raw cashews
1 quart water
½ cup honey
¼ cup coconut oil, liquid or not
6 tablespoons arrowroot powder
¼ cup Dutch-processed cocoa powder
1 teaspoon instant espresso coffee powder
1 teaspoon vanilla extract
½ teaspoon Real Salt
Make the crust:
Preheat oven to 350° F. In a food processor grind the crackers into fine crumbs. Mix in the oil and maple syrup, pulsing until incorporated. Press evenly into the pan, extending up the sides and forming a bit of an edge. Bake 10 minutes. Cool completely.
Make the filling:
Liquefy the cashews, water, honey, coconut oil, arrowroot, cocoa powder, espresso powder, vanilla and salt in a blender until very smooth.
Pour into a saucepan. Over medium-high heat, whisking constantly to prevent sticking and lumps, cook the filling until it is thick. Remove from the heat, and let cool slightly, whisking a few times. Pour into pre-baked crust. Refrigerate until cold.
Garnish with chocolate shavings or chopped toasted cashews.
Makes 8 to 10 servings