This raw dessert is a nice replacement for pumpkin pie. It is lighter and just as delicious. This dessert was a favourite amongst many of my clients when I offered these tasty treats for purchase during the holidays season.
Course
Dessert
Cuisine
American
Keyword
dessert, gluten-free, holiday dinner, living meatless, plant-based, pumpkin spice tart, raw, recipe, vegan
Prep Time20minutes
Total Time20minutes
Servings12
AuthorRachel Joy Olsen
Ingredients
INGREDIENTS FOR THE CRUST:
1 1/2cupcoconut
1 1/2cupsraw walnuts
1/2tspsalt
1cuppitted dates
INGREDIENTS FOR THE FILLING:
1cupraw cashews,soaked 2 hours or more
1cupcoconut meat
1cupcarrot juice,freshly juiced
1/8cupagave nectar
1/2cupcoconut oil
3fresh Medjool dates,pitted
1/2tspvanilla powder
2tspcinnamon
1tspground ginger
1/4tspground nutmeg
1/8tspground cloves
1/2tspsea salt
INGREDIENTS FOR THE CASHEW Cream:
1cupcashews,soaked
½cupcold water
1.5Tbsplemon juice
1Tbspagave nectar
¼tspsea salt
1tspcinnamon
1/8tspnutmeg
1/8tspcloves
Instructions
INSTRUCTIONS FOR THE CRUST:
Place all ingredients in food processor and process moist and sticky.
Spoon mixture into muffin tins and press firmly coating the bottom and sides of the cups.
Refrigerate about 1 hour.
INSTRUCTIONS FOR THE FILLING:
Blend all ingredients in Vita Mix or high-speed blender until smooth.