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Chocolate Ganache Topped Sugar Cookie Pie


  • 1 1/2 cups cashews (soaked for at least 4 hours)
  • 1/2 cup water
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • For the topping:
  • 1 cup dark chocolate (melted)
  • 2 tablespoons water
  • Various toppings: toasted coconut (sprinkles, etc.)


  1. Preheat oven to 350 degrees F, grease a round cake pan and set aside.
  2. In the bowl of a food processor, combine water and soaked cashews. Process until mixture is smooth. Transfer to a medium bowl. Stir in the vanilla extract, flour, salt, baking soda, and vinegar. Stir until combined. Pour batter into the greased cake pan. Bake for 20-30 minutes, or until center is set. Allow to cool.
  3. While cookie is cooling, combine dark chocolate and water into a small microwave safe bowl, microwave on high for 30 second increments, until chocolate is melted completely. Spread chocolate over cooled cookie and top with selected toppings.
  4. Store covered in the refrigerator for up to 5 days.