Vegan + gluten free! This green pea ricotta spread is perfect for spring. Spread it over toast or serve it with raw veggies for a crudité platter.Read more
Thanksgiving/Friendsgiving feasts are right around the corner, and it's time to figure out what to bring to the table. Personally, I love taking a traditional dish and putting a fun twist on it. Especially, mixing up classics with a plant-based alternative that is also gluten free which is so helpful if any of your guests have specific dietary or allergy concerns. Pumpkin pie is a customary dessert item but, mixing it up by adding a rich chocolatey espresso crust to the creaminess of this raw pumpkin pie is seriously delectable.
This recipe requires a bit of prep but comes together really nicely. It can be stored in the freezer for up to a month - think ahead for the holidays! It can be made in a springform pan or a smaller, removable bottom tartlet pan. It’s super flexible. I've even made this recipe in small, fancy glasses and served it at dinner parties. You just need to store in the freezer to chill. I hope you love this recipe as much as we do. Everyone gravitates towards eating this pie at our feast so much that I've removed classic pumpkin pie from our menu. Healthy and decadent for the win!
1 cup of raw almonds
1 cup of walnuts, shelled
2 cups of pitted Medjool dates
1/2 cup of dark chocolate covered espresso beans
1/2 cup of raw cacao powder
1/4 teaspoon of sea or pink Himalayan salt
1. Place your nuts into a food processor and blend until you have a coarse flour
2. Remove the nuts and set aside in a bowl.
3. Add your dates and process until fully broken down.
4. Add the nut flour back in along with the espresso beans, cacao and salt.
5. Blend completely until one large mass forms.
6. Into an 8 or 9 inch springform pan, sprayed with coconut oil, press the espresso dough into the bottom of the pan evenly. It doesn't have to be perfect but an even layer.
7. Cover with plastic wrap and freeze while you work on the filling.
2 cups of cashews, soaked and drained (see notes below)
1 - 15oz can of pumpkin puree
1/2 cup of maple syrup
2 tablespoons of melted coconut oil
1.5 tablespoons of ground cinnamon
1 teaspoon of ground ginger
1 teaspoon of ground nutmeg
1/2 teaspoon of salt
1. Soak your raw or unsalted cashews in a bowl of water, covering the nuts completely, for at least 6 hours to a max of 24 hours.
2. Rinse and drain.
3. Place your ingredients into a high powered blender, like a Vitamix, starting with your cashews through salt. Blend until creamy and wellblended.
4. Should be a nice, thick consistency.
5. Pour on top of your prepared crust and smooth out evenly. Again, it doesn't have to be perfect.
6. If you wish to drizzle chocolate on top you can do that prior to the final freeze or prior to serving.
4 ounces of dark, vegan chocolate
1 tablespoon of melted coconut oil
1. Place the chocolate and coconut oil into a microwave safe
2. Microwave in 30 second increments, stirring each time until the chocolate is melted.
3. Dollop small blobs of chocolate on the top of the pumpkin filling and drag a toothpick from the middle of the circle out to one side.
4. You can also run a sharp knife through creating whatever shape you like or drizzle chocolate atop of the pie in a random fashion.
5. Cover with plastic wrap over the top of the springform pan avoiding touching the top of the pie.
6. Freeze for 2-4 hours or more.
7. Prior to serving, let the pie sit at room temperature for 20 minutes until it thaws a bit.
8. Slice and serve. Store in the freezer.