Crust:
Mix equal parts;
Hazelnuts
Cashews
Pecans
Flax
Hemp Seeds
It should be 1 1/3 cup approximately
12 Medjool Dates
2 tbsp Apple Pie Spice
Filling:
1/2 Butternut Squash
6 Medjool Dates
1/2 can Coconut Milk
8tbsp Soy Lecithin
1/2 cup Coconut Oil
1tbsp Cinnamon
1tbsp Cardamom
1/4 tbsp all spice
Pinch of Sea Salt
1/3 a Lemon Juiced
Topping:
1 1/2 tbsp Vanilla Bean Powder
1 tbsp soy Lecithin
1/3 cup Unsweetened Almond Milk
5 Medjool Dates
2 tbsp Coconut Oil
A pinch of Cardamom and Cinnamon
Instructions
1) Blend all the crust ingredients in a food processor until it sticks together. Press it into the bottom of a pie pan. I chose a glass one. Place that into the freezer for the time being.
2) Cut the skin off half a squash and place it in a high speed blender. Add the rest of the ingredients for the filling and blend until smooth. Pour that into the base and place back into the freezer.
3) For the topping, blend all the ingredients and put into a piping bag. Decorate the top as desired.
4) Let the pie set overnight or in the freezer for an hour for quick setting.
