A new recipe and it is a delicious Pumpkin Recipes - make that a RAW Chocolate Pecan Pumpkin Pie -eeekk exciting!
The journey down the Raw Path does lead us away from some of those home comforts like tasty creamy pumpkin pie , candy bars and naughty pizza nights and one of my most favourite things being pumpkin recipes..the good news is that the more I spend time researching and inventing the more I realise that its completely possible to have all of the home treats without the sinful calories, carbs, sugars, flours and fats! Last night I had a brain wave after making some pumpkin juice that I could add this to a cheesecake base and it would be a pumpkin pie! So we got inventing ..Read on for the recipe..you will LOVE it!





Pumpkin recipes can be some of the hardest to find in the raw foodie world! Pumpkin is a known supe-rfood in the fight against cancer, inflammation,heart disease and many more diseases so this is a real goodie to have as a family dessert to keep the troop healthy!

 Raw Chocolate Pumpkin Pie

Chocolate Crust
1 Cup of Pecans
1 Cup of Walnuts
3 tablespoons of Coconut Oil melted
10 Medijool dates
1/4 Cup of Honey
1/4 Cup of Cacao Powder

Pumpkin Filling
3 Cups of soaked cashews
1/4 Cup of Almond milk
3/4 Cup of Pumpkin Juice– Must be fresh!
1/2 Cup grated pumpkin
1 Teaspoon of nutmeg
10 Medijol dates pitted
1/3 Cup of Honey or agave
2 tsp of vanilla
1/4 Cup of cacao butter Melted
1/4 Cup of Coconut Oil Melted

Coconut Cream Topping
1x 15 ounce can of full fat coconut cream- Chill in the fridge for an hour
1 tablespoon of agave
1 TSP of vanilla


For the crust blend the nuts until finely chopped careful not to over blend as they are very oily. Add the remaining ingredients and blend until a dough forms. Press into a greased 8 to 10 inch tin and press hard into the base evenly - I use a flat potato masher to squish it really good ;)! The flatter the better. You can have a little up the sides if you wish. Place in the freezer until ready to pour pumpkin filling in.

For the pumpkin filling combine all ingredients except the oil and cacao butter. Finely blend and puree until really smooth- this will take several minutes. Then add the oils and cacao butter and blend again until smooth.

Pour over base and freeze for about 4 to 5 hours. You can then store in the fridge in an airtight container or in the freezer until 40 minutes prior to serving.

When ready to serve make up a batch of coconut whip! Remove can from the fridge and scoop out the fat that has settled on the top. Whip this with the other ingredients until a smooth thick whip forms. Add a spoonful to your dessert and - wohoo yummy pumpkin recipes for a healthier you!

Raw is fun and healthy and better yet it tastes incredible! Check out our new Recipe Ebook - The Book of Raw -Slices , Bars and Sweet Treats by clicking here now

Click here now to read more about the Book Of Raw