If youve ever been to Rawlicious and havent had their raw pumpkin pie ... you must. Its beyond DELICIOUS. I know the ingredients look suspicious ... okay, the butternut squash seems odd, but its ridiculous! Crust: 2.5 cups almonds, not soaked 8 Medjool dates, soaked for 1-2 min in hot water 1/4 tsp sea salt 1/4 tsp pure vanilla extract 1-2 TBSP filtered water Filling: 1 medium butternut squash, shredded (about 3 cups) 1.5 cups coconut milk 25 Medjool dates (about 2/3 cup), soaked for 1-2 min in hot water 1/2 cup grade B maple syrup 1 TBSP vanilla extract 2 tsp ground ginger 2 tsp ground cinnamon 1 tsp ground nutmeg 1/8 tsp ground turmeric 1/2 cup + 2 TBSP coconut butter 1/4 cup lecithin granules Yields One 10-inch pie. Stays fresh in the fridge for 1 week. 1. For the crust, place the almonds in a food processor and process until ground. Add the dates, salt and vanilla extract and pulse. 2. Add the water 1 TBSP at a time if needed to make the crust stick together. 3. Press into the bottom and up the sides of a 10 inch pie pan, ensuring the sides of the crust come right to the top. The upper edge of the crust should be a bit thicker than the bottom. 4. For the filling, peel the butternut squash. Cube it and shred it using the shredding blade on your processor. Measure out 3 cups. 5. Add the squash to the blender with all the other ingredients, except the coconut butter and lecithin, and blend until smooth. 6. Add the coconut butter and lecithin and blend again until completely smooth. 7. Pour into the pie crust and let set in the fridge uncovered for at least 2 hours before cutting.
Posted on: Fri, 10 Oct 2014 02:27:09 +0000
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