1 cup raw almonds
2/3 cup shredded coconut, unsweetened
15 pitted dates
1. Throw all ingredients in a food processor and blend on high speed until mixture becomes sticky. This might take 1-2 minutes, depending on your food processor.
2. Press mixture into pie mold. I used a large spoon and it helps if the spoon is wet so it doesn't stick. Put in the fridge and prep filling!
1/2 large buttercup squashed, baked until tender
15 pitted dates
1/3 cup raw cashews, soaked
1/3 cup chia seeds
1 tsp ground cinnamon
1 tsp ground clove
1 tsp ground nutmeg
1 tsp vanilla extract
1 pinch sea salt
1/2-1 cup warm water
1 tsp shredded coconut (optional, for garnish)
1. Throw all ingredients into your blender, start off with 1/2 warm water. Blend and use tamper until very smooth and creamy (about 5 minutes), mixture should be quite thick. Add a bit of water* at a time if required to get your blender going.
*Depending on the blender, it will probably be working quite hard at this point so give it some breaks in between! Just don't add too much water or pie won't hold shape. The tamper was my best friend for this.
2. Once all smooth, transfer on top of the crust. Smooth it out with your spatula and sprinkle shredded coconut for garnish. Store in fridge for a few hours before serving, or overnight.
After a few hours in the fridge, the pie should hold shape. If not holding, stick it in the freezer for about 20-30 minutes before serving.
This is a version of a Pumpkin pie but using fresh Buttercup Squash instead. The only thing that needs to be baked is the squash ahead of time (I baked mine in the oven the day before while I had something else in the oven). Also, this is sugar free! The only sweetener used is dates, since the squash was a bit sweet already.
Vegan and gluten free recipes, inspirations and ideas. Healthy eating + junk food + drinks + awesome side effects + hot sauce.