Non-Traditional Raw 'Pumpkin' Pie


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FILLING

1/2 cup cashew flour

3/4 cup agave nectar, maple syrup or honey

1/2 cup carrot juice

(freshly made from your juicer, if possible)

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 vanilla bean, scraped

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

pinch ground cloves

1/4 teaspoon salt

1/2 cup coconut oil, melted

CRUST

1/2 cup shredded coconut

2 cups cashew flour

2 tablespoons agave nectar, maple syrup or honey

2 tablespoons powdered sucanat or maple sugar

1 teaspoon vanilla extract

1 teaspoon salt

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Make both flour in a high-speed blender. Introduce all of the crust ingredients to each other in a food processor. Then let them chill for awhile.

For the filling, simply place all of the ingredients in a high-speed blender, except for the coconut oil. Rev it up, slowly pour in the coconut oil and blend until well combined.

Finally, introduce Filling to Crust, and let them get to know one another for awhile in the fridge or freezer. (It is sinfully good out of the freezer!)

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