Healthy with Jodi

Coconut Whip

Pumpkin Pie- Vegan-Gluten Free and still fabulously delicious

by

    Jodi’s Liminal Pumpkin Pie Bars

    Vegan, Gluten free

    Happily serves 8

     

    ALL ORGANIC INGREDIENTS 

    CRUST

    1 Cup soaked dates 

    2 Cup walnuts

    1/8 teaspoon of Himalayan salt

     

    To make the crust:

    Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  

    Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

    FILLING

    2 Cups Pumpkin (fresh or canned purée)

    3/4 Cup Monk Fruit

    1/2 Cup Almond Butter

    2 Egg replacers

    1 tsp Cinnamon 

    2 tsp Allspice or Pumpkin Pie Spice

    1/2 tsp Himalayan Sea Salt

    Preheat oven 325.

    Prepare a 8×8 pan with Parchment paper or spray with avocado oil.

    To make the Filling:

    Combine ingredients and whisk until completely smooth.

    Pour over baked Crust and bake for about 50-60 minutes.

    Cool at Room temperature and then refrigerate.

    Serve with Coconut Whip if desired.