A Halloween message from my friend Jessica Carraturo, who is a raw food master and all around beauty in Northern California!
It is with great love and appreciation I share with you this not so spooky Recipe:
Raw Cashew Pumpkin Pie 🎃
Crust: about 1 1/2 c of both Brazil nuts and Pecans, about 12 Dates, 5-6 tbs Raw Cacao powder
Blend all ingredients in a food processor until pliable enough to press in a pie dish or spring form pan.
Filling: 2 c soaked Cashews, 3/4 c Carrot juice, 1 tsp Vanilla bean paste, 1 tbs raw Honey, 3/4 c Coconut oil, 1 tbs pumpkin pie spice, 1/2 tsp Ceylon Cinnamon, pinch of Sea Salt
Blend all ingredients except coconut oil in a high powdered blender, then slowly blend in coconut oil last. Pour into your formed crust and set in the refrigerator or freezer until it has set up and can be sliced easily. I garnished the pie in the photo with cacao nibs and organic pumpkin seeds from Oregon 💕”