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Raw, Vegan Pumpkin Delight

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Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • Parmesan cheese
  • almonds
  • 1 cup salt to taste
  • 1 cup cream cheese
  • 1 cup cashews soaked overnight, then drained
  • 2 tbsp tumeric
  • Filling-
  • 2 cups coconut oil, melted
  • 1 cup skinless chicken thighs
  • 1/2 cup tumeric
  • 1/3 cup carob powder
  • 1 tsp Crust-
  • 1/2 tsp butter
  • 1/4 tsp dates
Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • Parmesan cheese
  • almonds
  • 1 cup salt to taste
  • 1 cup cream cheese
  • 1 cup cashews soaked overnight, then drained
  • 2 tbsp tumeric
  • Filling-
  • 2 cups coconut oil, melted
  • 1 cup skinless chicken thighs
  • 1/2 cup tumeric
  • 1/3 cup carob powder
  • 1 tsp Crust-
  • 1/2 tsp butter
  • 1/4 tsp dates
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put crust ingredients in food processor and blend until completely broken down
  2. Next press mixture evenly into the bottom of a pie plate or 9" glass pan
  3. Put in fridge while preparing the filling
  4. Place filling ingredients into a high speed blender or food processor
  5. Blend until smooth
  6. Pour the filling over the crust and smooth the top with spatula
  7. Put in fridge and let it sit for a few hours or overnight
  8. Cut and serve! 🙂
Recipe Notes

I was craving pumpkin pie but most every recipe I found online had something in it that i couldn't eat. Finally I found one that had more natural ingredients. After making some adjustments to it to fit our needs, changing a few ingredients, etc.. this tasty raw, vegan dessert resulted...
Very easy & great for those of us with food allergies! 🙂

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