[RECIPES]

 

RAW PUMPKIN PIE

Serves 4

(Using 3" diameter tartlets)

Tart Crust:

1 cup of pecans

1/2 cup of pitted dates

1 tsp cinnamon

1 tsp virgin coconut oil

Filling:

1 jar organic pumpkin puree

½ cup coconut water

? cup agave

½ cup walnuts

1 tablespoon coconut oil

2 teaspoons cinnamon

¼ teaspoon nutmeg

½ teaspoon clove

  

Directions:

1. In a food processor, blend crust ingredients until crumbly.

2. Take a piece of parchment paper and place on top of each tartlet. 

3. Spoon 1/4 of the crust mixture on top of the parchment paper.  With your hand press the mixture into the mold.  Repeat with the remaining 3 tartlets.

4. In a food processor, blend filling ingredients. Pour 1/4 of the filling into each crust.  

5. Refrigerate for 1 hour to allow the crust to firm and hold.  When ready to serve remove the parchment paper and enjoy.  

 

 

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