Rocky Road Caramel Drumstick Pie (Vegan)

~ Inspired by the nostalgia of caramel drumsticks and rocky road desserts, I half-hazardly combined the two in this vegan adaptation. ~

Graham Cracker Crust

1.5 cup finely ground gluten free graham crackers

1/3 cup coconut sugar

a pinch of salt

8 tbsp coconut oil

Mix together and press into a glass backing dish.

Bake for 7m @ 375 degrees.  Then let it cool.

Melt 1 cup dark chocolate chips in a double boiler.  Line the cooled crust and then place in the freezer to solidify.  This is to mimic the drumstick cone chocolate coating. 

Coconut Cream Filling

160 ml coconut cream

1/2 cup coconut oil

1/4 tsp vanilla bean powder

3 tbsp agave

Almond Butter Caramel

1/4 cup almond butter

1/4 cup agave (maple syrup would have been optimal but I was out.)

2 tbsp coconut oil

Toppings

Drizzle with almond butter caramel and top with vegan marshmallows, chopped, unsalted peanuts and shredded dark chocolate.

Spiced Squash Pie with Vanilla Date filling (Raw Vegan)

I experimented with squash this thanksgiving season and this pie was an instant success.  When my friend woke up with cravings for it the next morning, I knew I just had to share.

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.

Pumpkin Recipes

I bought a pumpkin this Halloween and am still coming up with creative ways to use the leftovers. Here are just a few of the recipes I came up with that turned out absolutely delicious.

-Raw Vegan Pumpkin Pie-

Crust:
1/4 cup pumpkin seeds
3/4 cup walnuts
1/2 cup pecans
pinch of sea salt
10 deglet dates or 5 medjool dates

Filling:
2 cups of raw pumpkin
1/2 a can of coconut milk
1 medium carrot (washed and unpeeled)
1/2 cup soaked raisins (30m or so)
4 deglet dates or 2 medjool dates
pinch of sea salt
pinch of nutmeg
1 tsp of cinnamon
6 tbsp soy lecithin

Instructions:

In a food processor, blend up all the nuts and sea salt for the crust until they're just a bit crumbly. Then add the dates and blend until it forms a ball or gets pasty enough to hold together if you press it with your fingers. Press it into a glass pie dish and place in the fridge or freezer.

For the filling, first blend the pumpkin and coconut milk in a high speed blender until smooth. Then add chopped up carrot, raisins, dates and spices, blending again till smooth. Finally, add the lecithin and give it a good blend until it's thoroughly disputed throughout the mixture.

Remove crust from the freezer and fill with the pumpkin filling. Place in the fridge over night so it can set. The next day it should be ready to serve.

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-Pumpkin Pie Smoothie-

Having not much in my fridge one day, i resorted back to my frozen pumpkin for breakfast ideas. This was the result.

1 cup unsweetened almond milk
3/4 cup frozen pumpkin
2 medjool dates
1 tsp coconut oil
1 tbsp hemp seeds
3 tbsp plain goats yogurt (soy or coconut would work if you're vegan)
1 tsp cinnamon
3 cardamom pods (seeds)
a pinch of sea salt
5 ice cubes

Blend it all together in a high speed blender and you're all set. Pumpkin pie filling in a glass. This smoothie is pretty thick and filling so it makes a great breakfast.