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Author Notes: Have you ever noticed, the way pumpkin embraces ginger, softens into cinnamon, rises up for nutmeg. She is tasteful with clove, grounding for cayenne, elegantly delightful with the green herbs of basil, sage, tarragon and thyme. —food-alovestory.com
- 2 cups Hazelnuts, toasted
- 4 Medjool Dates
- hefty pinches Pink Salt
- 1/2 teaspoon Vanilla
- dashes Cinnamon
- Pulse all the ingredients in your electric blender until you have a chunky pulp. Press into a pie pan, spread evenly and refrigerate.
- 1 cup Cashews, presoak 2-4 hours
- 2 Pumpkins, medium in size (or 4 Cups Pumpkin puree)
- 6 Medjool Dates
- 1 tablespoon Coconut Oil
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ginger
- 1/4 teaspoon Clove
- 1/2 teaspoon Pink Salt
- 2 tablespoons Chia Seeds (use more if you like firmer)
- splashes Cardamom, OPTIONAL
- 1-2 tablespoons Raw Honey, OPTIONAL
- Set your oven to 475F. Pierce your pumpkins and bake 30 minutes or until a knife cuts through easily. Allow to cool. Slice open and remove the seeds. Peel the pulp from the skin and place in your electric blender. Add dates and purée. Drain the cashews and add along with the coconut oil and spices to your purée. Blend thoroughly. Taste and adjust your seasonings. I like lots of cinnamon and nutmeg so might have added more. Add honey according to your taste. Add Chia Seeds, pulse lightly, just enough to mix in the seeds. Pour into the crust, cover and refrigerate at least 4 hours or overnight. When ready to serve, dress it up with a shower of cinnamon, a border of hazelnuts, a maze of honey, or a waltz of raspberries. Serve with a dollop of honey or maple syrup infused yogurt.
- Coconut Yogurt Recipe: http://food-alovestory.com/2012/09/30/how-to-make-coconut-yogurt/