This recipe was inspired by Kristina Carrillo-Bucaram's YouTube video, which I tweaked just a bit. I hope you enjoy this Fully Raw pumpkin treat!
crust
2 cups pecans (soaked a minimum of 4 hours)
10 pitted medjool dates (soaked for a minimum of 30 minutes)
1/2 teaspoon cinnamon (optional)
1/4 teaspoon sea salt (optional)
Place all of the crust ingredients into a food processor and pulse until crumbly. Press into the bottom of a 9” pie pan.
Soaking the nuts and dates is optional. I usually soak the nuts overnight for at least 8 hours to remove the enzyme inhibitors, which will make them easier to digest. As for the dates, soaking them rehydrates the dates and make them easier to blend. Make sure to always rinse your nuts and dates well after soaking them.
filling
1 sugar pumpkin peeled and chopped into cubes
10 to 14 pitted medjool dates (soaked for a minimum of 30 minutes)
1 super ripe persimmon
2 tablespoons of raw coconut oil (optional)
1 tablespoon of raw vanilla powder or vanilla extract
1 tablespoon cinnamon
1 teaspoon ground ginger or a tiny piece of fresh ginger
1/2 teaspoon ground nutmeg
the juice of one small lemon (approximately 2 tablespoons)
1/4 teaspoon sea salt (optional)
a pinch of ground cloves (optional)
Add all of the filling ingredients into a high speed blender or food processor. Blend on high until the mixture is smooth and creamy. Spoon the filling over the crust, level out with a spatula, cover and let refrigerate for at least 2 hours before serving.
raw whipped creme (optional)
1 cup raw coconut creme (click here for a video on how to make the creme)
1 cup cashews (soaked a minimum of 4 hours)
1/2 cup raw coconut oil (room temperature)
1/2 teaspoon cinnamon (optional)
1/4 teaspoon sea salt (optional)
Place all of the crust ingredients into a food processor and pulse until crumbly. Press into the bottom of a 9” pie pan.
Soaking the nuts and dates is optional. I usually soak the nuts overnight for at least 8 hours to remove the enzyme inhibitors, which will make them easier to digest. As for the dates, soaking them rehydrates the dates and make them easier to blend. Make sure to always rinse your nuts and dates well after soaking them.
filling
1 sugar pumpkin peeled and chopped into cubes
10 to 14 pitted medjool dates (soaked for a minimum of 30 minutes)
1 super ripe persimmon
2 tablespoons of raw coconut oil (optional)
1 tablespoon of raw vanilla powder or vanilla extract
1 tablespoon cinnamon
1 teaspoon ground ginger or a tiny piece of fresh ginger
1/2 teaspoon ground nutmeg
the juice of one small lemon (approximately 2 tablespoons)
1/4 teaspoon sea salt (optional)
a pinch of ground cloves (optional)
Add all of the filling ingredients into a high speed blender or food processor. Blend on high until the mixture is smooth and creamy. Spoon the filling over the crust, level out with a spatula, cover and let refrigerate for at least 2 hours before serving.
raw whipped creme (optional)
1 cup raw coconut creme (click here for a video on how to make the creme)
1 cup cashews (soaked a minimum of 4 hours)
1/2 cup raw coconut oil (room temperature)
3 tablespoons raw honey or other sweetener of your choice
2 teaspoons fresh squeezed lemon juice
1 teaspoon raw vanilla powder
a pinch of sea salt (optional)
Place all of the ingredients into a high speed blender or food processor. Blend on high until the mixture is smooth and creamy. Pour the mixture into a glass bowl, cover and refrigerate overnight (approximately 10 hours).
Place all of the ingredients into a high speed blender or food processor. Blend on high until the mixture is smooth and creamy. Pour the mixture into a glass bowl, cover and refrigerate overnight (approximately 10 hours).
Slice a piece of pie, add a dollop of creme and enjoy a little piece of heaven!
"The body becomes what the foods are, as the spirit becomes what the thoughts are."
"The body becomes what the foods are, as the spirit becomes what the thoughts are."
~Kemetic Saying
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