Easy Raw Nut-free Chocolate Pumpkin Pie
Ingredients
  • Crust:
  • 1 cup rolled raw oats ( I make my own with a grain mill to keep the raw quality)
  • 1 cup soaked dates
  • 2 tsp chia flour (or just chia seeds)
  • 2 tbsp flax seeds
  • 4-6 tbsp water to soak
  • dash vanilla powder
  • Pie filling:
  • 1 small pumpkin, peeled, seeded and cubed (about 3-4 cups)
  • 2 persimmon
  • 3-5 tablespoons maple syrup or other preferred sweetener
  • 3-4 tsp raw cacao powder (I use one from Feinstoff)
  • 1 teaspoon cinnamon
  • dash of cardamom and nutmeg
Instructions
  1. To make the crust:
  2. Soak the chia flour and flax seeds in the water for about 3 minutes.
  3. Pulse all other ingredients in a food processor or blender until it begins to stick together.
  4. Press into a lined pie dish and place in the fridge for minimum 2 hours.
  5. To make the filling:
  6. Blend all pumpkin pie filling ingredients until smooth.
  7. Take half of your dough and mix with the cacao powder.
  8. Place both fillings in separate bowls in the fridge and let it thicken for about 1 hour.
  9. Layer your pumpkin filling into pie dish on top of your frozen crust and continue with your chocolate filling.
  10. You don’t need to freeze your pie because the consistency of the chocolate filling is pretty thick.
  11. Enjoy!
Recipe by Annelina Waller at https://annelinawaller.com/easy-raw-nutfree-chocolate-pumpkin-pie/