Print this recipe off and hang it on your fridge. You'll want to make it for the next special occasion in your life or upcoming potluck. People will think you're a Plant-Based Rockstar like me. ;D
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Here's all you need to make the pie:
Date Nut Crust (1 pie crust)
1 cup pitted Medjool dates
1 1 /2 cups walnut pieces
1 /2 cup shredded unsweetened coconut
1 teaspoon vanilla extract
1 /2 teaspoon ground cinnamon
Blend all the ingredients in a food processor at high speed until it becomes a sticky consistency. Press the mixture into a pie pan and chill until ready to fill.
No-Bake Chocolate Pumpkin Pie (serves 8)
1 cup vegan semisweet chocolate chips, melted
1 (15-ounce) can pumpkin puree
1 /4 cup unsweetened cocoa powder
1 /4 cup maple syrup
1 /4 teaspoon ground cinnamon
1 /4 teaspoon salt
1 /8 teaspoon nutmeg
1 /8 teaspoon ground cloves
1 Date Nut Crust
Fruit, nuts or chocolate shavings for garnish
In a food processor, blend melted chocolate, pumpkin puree, cocoa powder, maple syrup, cinnamon, salt, nutmeg and cloves until smooth.
Pour into the Date Nut Crust and refrigerate for at least 4 hours. The pie gets firmer the longer it sits.
Garnish the top with fruit, nuts, or chocolate shavings.
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