Many of you may not know that my original direction in life was to be a pastry chef. My love for food and creativity came together in a great way when it came to baking. Now as I am in a much healthier space in my life, finding ways to make classic treats delicious and yet nutritionally packed is one of my passions. As I am always put in charge of dessert for my families Thanksgiving meal I wanted to take it a step further this year and go RAW! Check this RAWSOME recipe for raw Pumpkin Pie that I found and feel good indulging this year! INGREDIENTS Crust: 1/2 cup raw almonds 1/2 cup raw cashews 3/4 cup dates (about 18 small), pitted 1/2 cup raisins 1/4 cup raw, unsweetened, shredded coconut 1/4 teaspoon sea salt Filling: 1 small pie pumpkin (4 cups), peeled and seeded 10 dates, pitted 1 medium banana 1/4 cup unsweetened almond milk 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/4 teaspoon ground cloves 3 tablespoons coconut oil 1/4 cup raw, unsweetened, shredded coconut, for topping DIRECTIONS Get out a 9-inch pie pan, and set aside. Place crust ingredients into a food processor, and process until you see a crumbly mixture form, about 1 minute. Pour the “dough” into the pie pan, and use your fingers to gently press it into the pan firmly, all the way up the sides of the pan. Place it in the fridge. To make the filling, pour the rest of the ingredients (except the coconut topping) into a blender. Turn it on until a smooth mixture forms, a couple of minutes. Take the pie shell out of the fridge, pour the filling in, sprinkle with shredded coconut, and chill for a few hours in the fridge.
