OK, here it is! Thanks for asking about my Raw Pumpkin Pie and Raw Vegan Vanilla Cashew Cream recipes! Yes, they are raw, vegan, and gluten free! AND there is no pumpkin in it! This is a hit every time I make it! Maybe it will be part of your Thanksgiving feast this year?! From our home to yours - enjoy and Happy Thanksgiving! Raw Pumpkin Pie Recipe: Filling... ½ cup cashews – soaked 4-6 hours (optional, if you have time it will make a smoother texture) 1/8 cup maple syrup ¼ cup agave syrup (I use 1/8 cup) ½ cup coconut oil ¾ cup carrot juice (fresh juiced is best) ¾ teaspoon vanilla extract ¼ teaspoon salt 1 + ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon ginger 1/8 teaspoon ground cloves In a high-speed blender, blend all ingredients together until smooth. Crust.... About 3 cups pecans About ¼ cup dates (packed) About ¼ teaspoon sea salt ½ teaspoon vanilla Chop dates in a food processor until they form a paste – put the date paste in a bowl. Chop the pecans to a fairly fine chop Add the date paste back in and mix together with the salt and vanilla Press into a 9 pie dish Pour filling into crust and refrigerate for a few hours. This pie is best when kept cold until serving. Source of Inspiration: Adapted from…agreenfork ---------------------------------------------- Raw Vegan Vanilla Cashew Cream Ingredients: 1 cup organic raw cashews soaked for at least 2 hours (I soaked for 4 hours) ¼ - ½ cup filtered water depending on desired thickness 1-2 tablespoons honey or more to taste ½ teaspoon natural vanilla extract, or a little more to taste a pinch of sea salt a pinch of cinnamon a pinch of nutmeg a pinch of cloves Directions: Blend on high speed in a Vitamix (or high-powered blender) for about 2 minutes. Add more water if needed to desired consistency. Refrigerate overnight.
Posted on: Tue, 25 Nov 2014 01:00:00 +0000
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