Vegan Pies

Now, even if I do not celebrate Thanksgiving, I never turn down an excuse to make a pie!

One of the nice little treats I loved for my birthday this year was a raw vegan pumpkin pie. He seemed fine, but I doubt it would taste good until I tasted it!

My futile attempts at making a pumpkin pie all fell on their faces, the lack of seasoning and tasting pumpkins Bland I suppose, but when I read the ingredients raw vegan, in my defense, the pumpkin was very not in it.

I tried to recreate a pumpkin-free-pumpkin-tasting-but-yummy-yummy-yummy and it worked, yippeee!

So I thought I'd share with you the recipe, just in case you want a healthier alternative to the traditional pumpkin pie with ..

Pumpkin Pie Vegan Raw

For the pie crust

2 1 / 2 cups almonds

2 v. tablespoons agave

1 / 2 cup dates

1 pinch sea salt

For the stuffing

1 cup cashews, soaked for 5 hours

½ cup agave

oil ½ cup coconut

½ cup carrot juice (about 2 carrots juice)

½ tsp Tea Vanilla extract
A pinch of salt

1 ½ teaspoon cinnamon

1 ½ teaspoon nutmeg
1 / 2 teaspoon ground ginger

For the crust:

1. Place all indregients crust in a food processor and mix until everything is broken down into a fine paste crumbly.

2. Press into pie pie / and set aside. You can put it in the firdge for at least 30 minutes, but it is not necessary.

For garnish

1. Mix all filling ingredients in a blender until very smooth power.

2. Pour over base and refrigerate for about 1-2 hours until set.

Enjoy (and if it is very nice, a slice of pop in the post from me :-)


Take care to stay healthy

Leah