Thursday, November 3, 2011

Have your pie and eat it too!

I made raw Coconut Pumpkin pie!
 So creamy! I used half Chinese red dates and half regular dates to sweeten it, so it has a nice aroma to it, not just plain sweetness :D Also used pumpkin pie spice to spice it up! The crust is made with hazelnuts and pecans to match the pumpkin. Mmmm...

Pie for breakfast? Yes!

Raw Coconut Pumpkin pie

  • 1 cup ground hazelnuts
  • 1/4 cup ground pecans
  • 2-3 tbsp agave nectar
  • 2 tbsp extra virgin coconut oil, melted
  • pinch of salt
  • 2 cups cubed pumpkin/squash
  • 1/2 cup young coconut meat
  • 1/2 cup dates
  • 1 tbsp pumpkin pie spice (to make your own, combine 4 parts each of cinnamon, nutmeg and ginger powder with 3 parts allspice powder)
  • 3/4 cup almond or other nut milk 
  • 1 tbsp lecithin (use sunflower lecithin for 100% raw)
  1. For the crust, mix together ground hazelnuts, ground pecans and salt. Add in agave and coconut oil, mix together well. If its still very crumbly, add a bit more agave nectar. Press firmly into a pan lined with saran wrap for easy removal later. Place in fridge.
  2. For the filling, simply blend everything in a high powered blender until very smooth. Pour onto pie crust and let it set in the fridge overnight.
  3. Enjoy!

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