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Raw Chocolate Pumpkin Pie

Sandra Giraldo

Raw Chocolate Pumpkin Pie -Enjoyful Foods Cacao-
Happiness is when you can have cake for breakfast and feel good about it.
Yes, this pie is sooo healthy that actually you should have it not only for breakfast but any time you feel you need a treat.
What makes this pie so special? the list is long; it's rich in antioxidants, anti-inflammatory properties and healthy fats.
The crust is made with our Golden mix that's loaded with anti-inflammatory spices like turmeric, ginger and cinnamon and off course raw cacao, the king of anti-oxidants. The filling is a combination of pumpkin and raw cacao. Pumpkin is rich in vitamins and minerals, including large amounts of fiber and 100% of the daily vitamin A requirement.

Pumpkins also provide lots of vitamin C, riboflavin, potassium, copper, and manganese. Smaller but significant amounts of vitamin E (alpha tocopherol), thiamin, niacin, vitamin B6, folate, iron, magnesium, and phosphorus also are present (read more about pumpkin's health benefits HERE).

This delicious pie is gluten, dairy, grains, soy and processed sugar free. Suitable for Vegans and Paleo diet followers.

Ingredients

Crust:

1 C. walnuts

4 Tbsp sunflower seeds

4 Tbsp shredded coconut

4 Tbsp melted cacao butter

8 pitted medjool dates

4 Tbsp Enjoyful Foods Golden cacao mix

1/8 tsp salt

Add walnuts, sunflower seeds and shredded coconut to a food processor, process until they breakdown into a course flour, be careful not to over processes the mix, it can turn into butter. With the food processor running start adding the dates, after they're broken down, stop the machine and add cacao mix and salt. Pulse the mix couple of times. Add cacao butter and process for few seconds.

Add the crust mix to a pie dish prep with plastic wrap. Distribute the mix evenly on the bottom of the dish. Press gently and even through the whole bottom and walls of the dish until it's all cover with the crust. Place in the refrigerator while you prepare the fillings.

Pumpkin layer

1 C. cashews soaked at least for four hours

1/2 C. pumpkin puree

1/3 C. coconut cream (the fat from a can of coconut milk)*

4 Tbsp melted cacao butter

4 Tbsp maple syrup

1 tsp pumpkin spice

Pinch of salt

Add all ingredients but cacao butter to a blender, blend until smooth, add cacao butter and blend again being sure the mix is all even and very smooth. Add the filling over the prepped crust. Place in the refrigerator to set while you prep the chocolate layer.

Chocolate layer

1 C. cashews soaked for at least four hours

1/3 C. coconut cream (the fat from a can of coconut milk)*

4 Tbsp melted cacao butter

1/2 C. Enjoyful Foods Original Cacao Mix

1/8 tsp salt

Add all ingredients but cacao butter to a blender, blend until smooth, add cacao butter and blend again being sure the mix is all even and very smooth. Add chocolate filling over the pumpkin layer. Bring back to the refrigerator to set overnight.

* For the coconut cream, place a can of full fat coconut milk in the refrigerator overnight, separate the fat from the water, you can discard the water or use it in your smoothies.



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