2½ cups pecans ¼ cup well packed chopped dates pinch sea salt 1. In a food processor, process pecans and salt adding dates slowly until crusts sticks together. 2. Press crust into a 9 inch pie pan, spring form pan, or tart pans
3 cups butternut squash (I like to steam it, but if you want to use raw then I would shred it) 1½ cups coconut milk* ¼ cup maple syrup ½ tbsp vanilla 1/8 tsp sea salt 5 tsp pumpkin pie spice 2 tbsp lecithin ½ cup coconut butter
Blend all ingredients except lecithin and coconut butter until smooth.
Add lecithin and coconut butter and blend well.
Pour into pie crust and set in fridge for at least 1 hour.
Serve with a dollop of whipped cream.
1 cup coconut milk* 1 cup cashews ¼ cup raw honey or maple syrup 2 tbsp lecithin 1 tsp pure vanilla 1 tsp lemon juice ½ cup melted coconut oil pinch sea salt
Blend in Vitamix until smooth.
*Note: To make coconut milk, blend 1/4 cup dried, shredded coconut with 1 cup water, until completely smooth and creamy.
For more of my tasty Thanksgiving Recipes, check out my Living Thanksgiving Recipe Book!