Raw Vegan Pumpkin Chocolate Pie
Ingredients
- 1 cup pecans (or any other seeds or nuts)
- 2/3 cup dates
- 3 tbsp raw cacao powder
- 2 tbsp raw cacao nibs
- Pinch of pink sea salt
- 2 tsp water (slightly more if needed)
- 1 can pumpkin (or sweetie pie pumpkin for raw version)
- 3 ripe persimmons
- 1/2 cup dates
- 1 tsp protein powder (pumpkin spice or vanilla)
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 can of coconut cream (chilled in the fridge)
- 1-2 tbsp maple butter or syrup
- 1 tsp vanilla protein powder (optional)
Preparation
In a food processor, pulse all the crust ingredients until they form a sticky dough.
Press the crust firmly into a removable pie dish, making sure to cover the sides. You can use parchment paper on the bottom to prevent sticking.
If using, pour a thick layer of Chickpea Nutella on top of the crust and place it in the freezer to set.
In a blender, blend all the pumpkin filling ingredients until very smooth.
Pour the pumpkin filling on top of the crust or Nutella if using.
Leave the pie in the freezer for about 30 minutes to set, then transfer it to the refrigerator for about 3 hours or overnight.
For the coconut whipped cream, beat the chilled coconut cream using an electric hand mixer for 2-3 minutes until light and fluffy. Add maple butter or syrup and vanilla protein powder (if desired) and beat for another minute.
Serve the pie with coconut whipped cream.