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Raw Pumpkin Pie with Raw Cinnamon Swirl Ice Cream
Serves 4
(Using 3" diameter tartlets)
Tart Crust:
1 cup of pecans
1/2 cup of pitted dates
1 tsp cinnamon
1 tsp virgin coconut oil
Filling:
1 jar organic pumpkin puree
½ cup coconut water
? cup agave
½ cup walnuts
1 tablespoon coconut oil
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon clove
Directions:
- In a food processor, blend crust ingredients until crumbly.
- Take a piece of parchment paper and place on top of each tartlet.
- Spoon 1/4 of the crust mixture on top of the parchment paper. With your hand press the mixture into the mold. Repeat with the remaining 3 tartlets.
- In a food processor, blend filling ingredients. Pour 1/4 of the filling into each crust.
- Refrigerate for 1 hour to allow the crust to firm and hold. When ready to serve remove the parchment paper and enjoy.
Raw Cinnamon Swirl Ice Cream
Ingredients:
1 cup of cashews
1-tbsp vanilla extract
1/2 cup of almond milk
1/2 cup of coconut oil
1/2 cup of Agave nectar
1 cup of water
pinch Himalayan sea salt
Cinnamon Swirl:
3 tbsp organic maple syrup
1 tsp cinnamon
Directions:
Blend all ingredients (except cinnamon swirl) in a high-speed blender. Mix until smooth. Pour into ice cream maker or large bowl. In a separate small bowl combine maple syrup and cinnamon. Pour sauce into ice cream mixture and stir. If using ice cream maker, follow manufacturer’s instructions for freezing. Otherwise keep the bowl in the freezer, occasionally stirring until frozen.
