all of us at MacroLife want to wish you and your family a
Happy Thanksgiving!
We are grateful for your
continued support!
Here is a tasty Pumpkin Pie Tart (Plant Based Raw) from Crystal Bonnet, an International Raw Food Chef, Instructor and Cookbook Author.
"This raw vegan pumpkin pie tart is the best raw pumpkin pie I have made. I come up with a new recipe every year and this one is by far the best; I have really perfected this recipe over the years!
No dates here; I don’t use dates in my crusts as I feel raw desserts are heavy enough already and mixing fruit and fat can be really hard on the digestive system. This almond crust has a very pleasing texture and pairs so nicely with the filling."
EQUIPMENT
Blender, Food Processor and 3 @ 4" tart pans with removeable bottom
INGREDIENTS:
1 cup pumpkin seeds soaked and rinsed
1/4 cup + 2 tbsp coconut sugar
1 tbsp mesquite powder or lucuma
1 tsp cinnamon
6 drops vanilla medicine flower essence or 1 tsp vanilla extract
1/4 tsp high mineral salt
Almond Crust
1 1/2 cups almonds soaked and dehydrated
1 cup oat flour raw sprouted oat flour or rolled oats ground
1 tbsp mesquite powder or lucuma
1/2 tsp cinnamon
1/4 tsp high mineral salt
1/4 cup coconut oil melted
2 tbsp coconut nectar or any other liquid sweetener
Pumpkin Filling
1 1/2 cups raw pumpkin peeled and chopped
1/2 cup almond milk
1/4 cup coconut sugar
3 tbsp coconut butter melted
1 tbsp sunflower lecithin
1 tbsp coconut nectar
1 tsp pumpkin spice
1/2 tsp cinnamon
1/8 tsp high mineral salt
INSTRUCTIONS:
Candied Pumpkin Seeds
Add all ingredients in a bowl and mix well until combined.
Place on a lined dehydrator tray and dehydrate at 115 F for 24 – 36 hours until completely dry.
Storage: Sealed container or freezer bag in freezer for 3 months.
Almond Crust
Process dry ingredients in a food processor until mixture forms a flour.
Add remaining ingredients and process until combined.
Press batter firmly into three 4” tart pans OR one 8" tart pan with a removable bottom covering the bottom and sides of each tart pan.
Set in fridge while making filling.
Pumpkin Pie Filling
Place all ingredients in a blender and blend until smooth.
Pour filling in each tart pan and pat on the counter to remove air bubbles.
Set in freezer overnight.
Garnish with coconut whipped cream and candied pumpkin seeds.
Storage: Sealed container in fridge for 3 days or freezer for 1 month.
