Pumpkin Pecan Pie
100g pitted medjool dates (about 6)
1 cup desiccated coconut
1 cup walnuts
1/2 tsp cinnamon
150g roast almond butter
50g coconut oil (soft)
Extra coconut oil or avocado oil
300g cooked butternut (or other pumpkin alternative)
1/3 cup + 1 Tbsp Coconut milk (full fat milk)
100g roast almond butter
2 tsp cinnamon
1/2 tsp ginger
1 tsp allspice
4 tbsp maple syrup
Preheat oven to 160C
Crust – Place the dates, walnuts and coconut into a food processor and process until it is a fine crumb.
Add in the cinnamon and almond butter. Pulse until mixed.
Finally add in the soft coconut oil and pulse until it comes together. Line a round tin with baking parchment.
Then grease well with avocado (or coconut oil). Tip your crust dough into the tin and press evenly around the tin, going up the side about 2cm.
Filling – Place all the ingredients in a processor and process until well mixed and smooth.
Tip into your lined cake tin and spread the filling evenly. Decorate with your pecans. Place in the oven and cook for 20 minutes, until set and crust lightly brown. Allow to cool.
Enjoy warm or cold with a spoonful of your favourite yoghurt (COYO vanilla with mine!)
Enjoy Tip – I used the top end of a butternut (i.e. where there were no seeds, and used the bottom part for roasting for a salad). I cut it into chunks and steamed this for a few minutes. Very quick and easy. Allow to cool before using. You could sub the roast almond butter for a different nut butter such as pecan, or our ABC nut butter.