#raw pie

Banoffee Pie Ingredients:

1 cup mixed nuts (walnuts almonds hazelnuts) 2 cups of dates Vanilla extract 2 bananas 2 tablespoons melted coconut oil Vegan whipping cream Vegan chocolate/dark chocolate (Vego is great!) for grating   A dash of maple syrup

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Method: 

1. Blend the chopped nuts in a food processor 

2. Add in your chopped dates & blend until the mixture is a bit sticky & you’ll be able to mould it to the base. 

3. Pour it into your cake tin and press it down firmly 

4. Soak some medjool dates in hot water for the caramel layer. 

5. Add the dates, coconut oil, maple syrup and vanilla extract to your blender 

6. Spread the caramel mix into the cake tin 

7. Chop your bananna and add to the top of the caramel mix 

8. Add whipped cream of your choice - I use vegan whipping cream but you can also use coconut cream 

9. Grate some chocolate over the top and voilá! 

Hope you enjoy this easy tasty dessert. If you make it I’d love to see your results! Send me your pics using #foodwithfriends. Gabrielle x 

Raw Pumpkin Pie, the Real Deal!

Crust:

1 cup sprouted buckwheat (substitute almonds if preferred)

1/3 cup ground flax

1 cup shredded coconut, unsweetened

1 cup soft dates (soak in water if dry)

1/4 cup raw cacao nibs

1/4 cup raw coconut oil

2 tsp cinnamon

1/2 tsp himalayan salt

Filling:

2 cups raw cashews, soaked

1 cup fresh pumpkin juice 

1/2 cup maple syrup (or liquid sweetener of your choice)

2 tsp cinnamon

1 tsp turmeric

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

1/2 cup raw coconut oil, melted

Directions:

For crust, in a food processor process buckwheat, coconut flakes, flax, coconut, salt, and cinammon until fine texture is reached. Add in the cacao nibs, coconut oil, and lastly drop in dates one at a time while processor is running. Process until the mixture holds together. Press crust into a springform pan oiled with coconut oil beforehand. 

For filling, juice an entire sugar pie pumpkin to get 1 cup of juice (if you don't have a juicer, blend the chopped pumpkin in a high-speed blender with some water, and strain the juice through a nut-milk bag). Save the seeds and pulp for future creations! Add cashews, pumpkin juice, maple syrup, and spices to a blender and blend until smooth and creamy. Add the coconut oil last, ideally while the blender is running. When coconut oil is fully incorporated and the texture is super yummy and smooth, pour the filling on top of the crust. Smooth with a spatula if necessary. 

Save the stem of your sugar pie pumpkin for decorating if you like! 

Freeze the pie for at least 3-4 hours to fully set up. Move to refridgerator 1-2 hours before planning to serve to allow it to thaw. Slice and serve, and fully enjoy this incredible pumpkin pie! 

Serves 12-16 using an 8 inch springform pan. 

Angela says: This truly tastes like REAL pumpkin pie!!! Without the sugar, dairy, eggs, or gluten, using only the purest of ingredients. If you can let this pie sit at room temperature for about 1/2 an hour before serving, the texture will be just perfect. This pie is creamy, comforting, and 'tis the season! It's been a major hit over the last three holiday seasons- a true crowd pleaser. Make sure to add in lots of light and love to your creation while you make it- it truly makes a difference. Enjoy!