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Recipe : Entry # 8960
Name
Shelley Shewmake
Address
Tallassee, AL 36078
United States
Map It
Recipe Title
Raw, Vegan Pumpkin Delight
Recipe Theme
March: Honey
Category
Desserts
Cooperative
Central Alabama EC
Ingredients
Ingredients:

Crust-
1 cup almonds
1 cup walnuts
1 cup dates
2 tbsp coconut oil melted

Filling-
2 cups organic pumpkin puree
1 cup cashews soaked overnight, then drained
1/2 cup coconut oil melted
1/3 cup honey
1 tsp pumpkin pie spice
1/2 tsp vanilla
1/4 tsp sea salt
Directions
Put crust ingredients in food processor and blend until completely broken down. Next press mixture evenly into the bottom of a pie plate or 9" glass pan. Put in fridge while preparing the filling.
Place filling ingredients into a high speed blender or food processor. Blend until smooth.
Pour the filling over the crust and smooth the top with spatula. Put in fridge and let it sit for a few hours or overnight.
Cut and serve! 🙂
Tell us about your recipe
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! 🙂