Easy Raw Nut-free Chocolate Pumpkin Pie |
- 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
- To make the crust:
- Soak the chia flour and flax seeds in the water for about 3 minutes.
- Pulse all other ingredients in a food processor or blender until it begins to stick together.
- Press into a lined pie dish and place in the fridge for minimum 2 hours.
- To make the filling:
- Blend all pumpkin pie filling ingredients until smooth.
- Take half of your dough and mix with the cacao powder.
- Place both fillings in separate bowls in the fridge and let it thicken for about 1 hour.
- Layer your pumpkin filling into pie dish on top of your frozen crust and continue with your chocolate filling.
- You don’t need to freeze your pie because the consistency of the chocolate filling is pretty thick.
- Enjoy!
Recipe by Annelina Waller at https://annelinawaller.com/easy-raw-nutfree-chocolate-pumpkin-pie/
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