Carob Pie Filling

Recipe by Clemency Mitchell, presented at the Club on 1 July 1998.

• 1 cup raw cashews
• 1 cup dates
• ¼ cup carob powder
• ¼ cup cornflour
• 1 tsp vanilla flavouring

In a blender or food processor, blend the cashews with 1 cup hot water for about 1 minute.

Soften the dates in 1 cup hot water; add to cashews and blend again. After a few seconds, add another cup of hot water, plus the remaining ingredients, and blend well.

Put into a saucepan and bring to the boil, stirring constantly. Pour into a prepared pie shell or a serving dish.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.