Are Vegans Really Healthier

Raw Vegan Pumpkin Pie

Now, even though I don’t celebrate Thanksgiving, I never turn down an excuse to make a pie!!!

One of the lovely little treats I enjoyed for my birthday this year was a raw vegan pumpkin pie. It looked good, but I doubted that it would taste good, until I tasted it!

My vain attempts at making pumpkin pie have all fallen on their face, lack of seasoning and bland tasting pumpkins I guess, but when I read the ingredients of the raw vegan one, to my shock, pumpkin wasn’t even in it.

I tried to recreate the pumpkin-free-but-pumpkin-tasting-yummy-yummy-yummy one and it worked, yippeee!!!

So I thought I’d share the recipe with you, just in case you want a healthier alternative to the traditional pumpkin pie offering..

Raw Vegan Pumpkin Pie

For the pie crust

2 1/2 cups almonds

2 tbsp agave

1/2 cup of dates

1 pinch sea salt

For the filling

1 cup cashews, soaked for 5 hrs

½ cup agave

½ cup coconut oil

½ cup carrot juice (about 2 carrots juiced)

½ teaspoon vanilla extract
1 pinch of salt

1½ teaspoons cinnamon

1½ teaspoons nutmeg
1/2 teaspoon of ginger powder

To make the crust:

1. Place all the crust indregients into a food processor and blend until everything is broken down into a fine crumbly dough.

2. Press into a pie/flan dish and set it aside. You could put it in the firdge to set for 30 mins but it’s not necessary.

To make the filling

1. Blend all filling ingredients in a high powered blender until very smooth.

2. Pour onto the base and set in the fridge for about 1-2 hours until set.

Enjoy (and if it turns out really nice, pop a slice in the post from me

Take care and stay healthy 

Leah

About the Author

Natural Nutrition Coach & Metabolic Typing Advisor Leah Salmon, is passionate about natural health and wholesome eating. You can catch her Natural In 90 video series, get some great recipes and get a FREE sample copy of her ebook The Ultimate You at http://www.davidel.com

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