Vegan Pumpkin Pie with Chocolate Ganache & Cashew Cream

Thanksgiving- That time of year you huddle around as a family and share what you are thankful for! I love the idea of the whole family sitting around sharing a meal, but it seems to be a little harder to keep everyone happy with so many dietary needs in today's society. Well I'm sure you will all be in agreement to be thankful for this pie. This super easy vegan pumpkin pie is also gluten free and refined sugar free without compromising on taste!

Ingredients

Pie Base-

2 cups rolled oats, blended to flour

2 cups almond flour

1/2 tsp pink salt

1/2 cup pitted medjool dates

3 tbsp coconut oil

4 tbsp almond mylk

1 tsp vanilla extract

Pumpkin Layer-

1 cup pumpkin puree (can or fresh butternut puree)

1/2 cup agave syrup

2 tsp pumpkin spice (extra for top)

Pumpkin Spice-

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1 cup coconut flour

Chocolate Ganache

100g vegan chocolate I use @loving_earth -or-

3 tbsp cocoa powder

2 tbsp coconut oil

3 tbsp rice malt or agave syrup

with 3 tbsp coconut cream

1/2 tsp vanilla extract

Cashew Cream-

1 cup raw cashews soaked min 4hrs

3 tbsp coconut cream

1/2 tsp vanilla bean extract

optional * pinch cardamom

Method

Preheat oven to 180c/350f and grease a 22cm pan with coconut oil. Add oats to thermomix or food processor and mill until flour forms. add remaining base ingredients and once dough forms press into tin and up walls. poke holes in base with fork and place into oven for 15min or so until golden. Once cooked remove from oven to cool on rack. Mix all pumpkin layer ingredients together then smooth onto base. Melt the chocolate either at 70c in thermomix or in pan over simmering water then add the remaining ingredients. Drizzle evenly over pumpkin layer and place in freezer to set. Blend soaked cashews until smooth then add remaining ingredients and place in fridge until ready to serve.

Enjoy with friends and family! Happy Thanksgiving

xB

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