This wonderful recipe is courtesy of @jessiemayy on instagram, follow her amazing feed for great, healthy recipes or check out her blog @ http://www.madetocreateblog.blogspot.com
2 cups raw walnuts
1 cup dates, pitted and chopped
1 teaspoon cinnamon
1 teaspoon vanilla
1-2 teaspoons of water, as needed
-In a food processor, mix the walnuts until they reach a coarse mixture.
-Add all other ingredients except the water. Blend thoroughly.
-Add water by tsp, if necessary to reach a sticky texture.
-With coconut oil, coat your crust pan and then proceed to firming your crust by patting the walnut mix along the bottom and sides of pan/plate. It will give off oil-from the walnuts, don’t worry, just pour it out as you go.
-Place your crust in the freezer as you prepare your filling.
1 can of organic pumpkin, 15 oz.
2 heaping teaspoons of pumpkin pie spice
1/2 cup organic, pure maple syrup or I used maple flavored blue agave
1 can full fat coconut milk, refrigerated overnight
-In a bowl, mix all ingredients minus the coconut milk together.
-Add the top creamy layer of the coconut milk and mix in the other ingredients. *Note-overnight, your coconut milk should seperate into a liquid layer on the bottom and a creamy/frothy layer on top. We are only using the creamy part. Save the liquid for another recipe, of discard.
-Take out your crusts, and fill with the pumpkin filling. Place back in freezer or fridge while you make the chocolate frosting.
Raw Chocolate Frosting:
1 tablespoon raw cacao powder
1 teaspoon coconut oil
2 teaspoons raw honey
-Mix ingredients together
-You can place in a ziplock bag and cut a very bottom corner to make a piping bag to decorate your pie
-Garnish with extra nuts or dark chocolate chips if you desire!
*Refrigerate for at least 2 hours before serving!