Healthy Vegan Chocolate Cream Pumpkin Pie

Crust:

In a food processor mix 15-17 dates (about 3/4 cup)

1/2 cup almonds (I used sliced almonds--You could use sunflower seeds in place if you have a nut allergy)

1/2 cup coconut shreds

1 scoop Purium MVP Sport Vanilla protein (or comparable vanilla protein powder)

3 tablespoons coconut oil

Mix until well blended.  Pour mix into the pie pan and press together evenly to create a crust.

Pumpkin Pie Filling:

In a food processor, blend:

1 cup soaked cashews (again, I'm told sunflower seeds would be an appropriate substitute for nut allergies, but I haven't tried it myself)

1 scoop blue bonnet brewer's yeast (for nutrition)

1 TBSP Pumpkin Pie Seasoning OR

     1/2 tablespoon cinnamon

     1/2 tsp nutmeg

     1/4 tsp allspice

     1/4 tsp clove

3/4 cup dates (roughly 15-17 dates)

1/4 tsp Unrefined sea salt

Mix these ingredients until finely chopped and then ADD

**If you have a strong sweet tooth you can add a tablespoon of maple syrup

1 can cooked pumpkin (or 15 ounces fresh cooked pumpkin)

Blend until evenly mixed. Pour into pie crust and use spatula to spread evenly.

Chocolate Cream Layer:

In a food processor mix:

The cream off the top of a coconut milk can (You'll end up with about half the can in there) **Note: If it's too thick for mixing add more of the milk from the can

1 1/2 scoops Kids MVP chocolate protein (or equivalent)

1/2 tbsp. baking cocoa or cacao (or more to taste)

5 to 7 dates

Pour onto pumpkin mix and use spatula to spread evenly.

Let set in the refrigerator. In the picture I sprinkled a bit of cocoa powder and erythritol on the top for looks.

Slice, Eat and Enjoy!