October 31, 2014
1 avocado, peeled and seeded
1/2 cup raw honey
4 dates soaked in 1 cup filtered water
2 teaspoons vanilla powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1 teaspoon sea salt
1 cup raw macadamias soaked 8 hours and drained
4 cups raw pumpkin, peeled and seeded
1 cup organic raisins
1 teaspoon psyllium
1/2 cup pumpkin seeds, washed, soaked for 8 hours, drained and dehydrated for 6-8 hours
1 Honey Nut and Date Pie Crust (see recipe)
Place macadamias, and water into blender and blend until smooth.
Add avocado, honey, vanilla, dates with soak water, cinnamon, nutmeg, ginger, salt, Add pumpkin and blend until very smooth.
Add psyllium and blend well. Let this mixture sit for 1-2 minutes and blend well again.
Fold in raisins.
Pour into pie crust and top with 1/2 cup of pumpkin seeds.
Honey, Nut and Date Pie Crust
1 cup almonds, soaked for 12 hours, drained, and dehydrated for 12 hours
1 cup pecans, soaked for 12 hours, drained, and dehydrated for 12 hours
1 cup walnuts, soaked for 12 hours, drained, and dehydrated for 12 hours
1 cup medjool dates, pits removed
½ teaspoon sea salt
1 teaspoon vanilla powder
¼ cup of raw honey
Place almonds in processor and process until mixture resembles flour.
Add salt and vanilla to the almonds and process well.
Place pecans, walnuts, and dates in food processor and process.
Add honey to the nut and date mixture and process just until mixed well.
Press mixture into 8 –10 inch glass pie pan.
Crust may be made ahead of time and refrigerated or frozen