No-Bake Pumpkin Chocolate Chip Pie

By contributor Alexandra Courts

This was the perfect dessert to finish off a wonderful Thanksgiving dinner with my family over the weekend! They couldn’t believe this dish was gluten-free, vegan, refined sugar-free and raw. Try the recipe out and you’ll be in shock, too.

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Ingredients…

Crust

  • 2 cups raw walnuts
  • 2 cups dates, pitted and soaked
  • 1/2 cup shredded coconut
  • 1/4 cup raw cacao powder
  • 1 tbsp pure vanilla extract

Filling

  • 1 standard can pumpkin puree
  • 3 cups cashews, soaked
  • 1 cup 100% maple syrup
  • 1/2 cup chocolate chips (optional)
  • 1/4 cup coconut oil, melted
  • 3 tbsp cinnamon
  • 2 tbsp nutmeg

Directions

  1. Blend walnuts, shredded coconut and raw cacao powder together. Add dates and vanilla and continue blending until thoroughly combined.
  2. Move mixture from blender to a round 8-inch pan lined with plastic wrap. Press mixture down evenly in a thin layer to form crust. Set aside in freezer for 20 minutes.
  3. Blend cashews until creamy. Add pumpkin, maple syrup, coconut oil, and spices. Continue blending.
  4. Remove pie crust from freezer and add mixture evenly overtop the crust. Top with chocolate chips if desired.
  5. Freeze pie for 1 hour until the mixture has settled. Serve immediately.

Makes 1 pie (6 serving).

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