If you’re following me on Instagram, you’ve probably heard of the big announcement regarding the project that I was working on! I collaborated with a UK-based superfood company, Organic Burst on a photo shoot.
The project went extremely well. I pitched the idea on creating a recipe for the biggest feasting day, and they pretty much said go ahead. So I thought to myself, “What is one of the most popular food for Thanksgiving?”
Just like many of you, I am obsessed with pumpkin pie. I get so excited around October when I see all the pumpkin pie flavors in grocery stores. =3
So here’s to one of my obsessions… To end the feast with a healthy dessert, with a boost of energy from Organic Burst’s maca powder.
[For the Crust]
140 g pitted dates
1-1/4 (112 g) cups rolled oats
1/2 (65 g) cup pecans
3 TBS (45 ml) coconut oil, melted
1/4 tsp cinnamon
1/8 tsp salt
[For the filling]
1 cup (143 g) cashew, soaked
15-oz (425 g) pumpkin puree
1/4 cup (60 ml) maple syrup
1/2 cup (120 ml) coconut oil, melted
1 TBS maca powder
2 tsp vanilla
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp Chinese 5 spice powder
1. Preheat oven 350ºF (180ºC). Grease 9″ pie dish.
2. In a food processor combine oats, pecans, cinnamon, and salt. Pulse until the mixture has crumbly texture. Add dates and oil, and process again. The mixture should stick together when pressed, otherwise add 1 tsp water and process again.
3. Place mixture on the pie dish. Starting from the center, press the crust mixture with your fingers, working your way outwards. WIth a fork, poke several holes in the crust. Bake for 12 – 15 minutes, until light brown. Set aside to cool.
1. Drain the cashews.
2. Add all ingredients into a blender. Blend until smooth.
**If your blender has a hard time blending, add 1 TBS almond milk.
3. Pour filling into the cooled crust. Cover, and freeze overnight.