Healthy Vegan Chocolate Cream Pumpkin Pie
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!