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January 15, 2013

No Bake Velvet Pumpkin Pie with Whipped Coconut Frosting


1 cup nuts (pecans, walnuts, almonds)
1/2 cup dates (Medjool are my favorite)
1/4 cup shredded coconut
2 TBSP raw cacao or carob (optional)
Dash of salt

1. Blend in a processor and push into a pie pan.

1/4 cup coconut oil
1/2 cup dates
1/2 cup coconut milk or almond milk
1 vanilla pod
1/4 cup maple syrup
1 1/2 cups pumpkin pure (or I can of pumpkin puree)
1 TBSP cinnamon
1 TSP nutmeg
1/2 TSP cloves
Dash of sea salt
1. Blend in processor and pour onto crust.


1 cup coconut cream or full fat coconut milk (Trader Joe's has both)
1/4 cup maple syrup
Squeeze of orange or lemon
1/2 vanilla pod (optional)
1/3 cup coconut oil, melted

1. Process nuts until finely ground.
2. Add other ingredients until fluffy.
3. Top on filling.
4. Refrigerate overnight.
5. Top with fresh pecans as a garnish.

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