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HOLIDAY SPECIAL PART 1 https://youtu.be/EEWwjPMNrnE
HOLIDAY SPECIAL PART 2 https://youtu.be/_Daonehe-3I
PUMPKIN PIE
1 Pie Crust (https://youtube.com/shorts/bvsJ4E0TMS0)
2 cups (1 can) pumpkin puree
½ cup cashew cream or coconut milk
1 1/4 cups date paste
2 tbsp arrowroot powder (you can add an extra tablespoon for a firmer consistency)
1 1/2 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
⅛ teaspoon ground cloves
1 tsp vanilla
Pinch of salt
For Cashew Cream Topping:
Soak 1/2 cup of cashews for min. 4 hours. Combine with 1 tsp of vanilla extract and 1/4-1/3 cup of plant milk (adjust as necessary for thick consistency)
INSTRUCTIONS
Preheat your oven to 375.
IF USING CASHEW CREAM FOR THE FILLING
Soak 1/4 cup of raw cashews for 2 hours and blend with 1/2 cup of water.
Combine all the ingredients in a bowl and whisk until smooth. Add filling to par-baked pie crust. Smooth top.
Cover the pie and bake for 20 minutes.
Uncover and continue to bake the pie 15-20 minutes or until crust pie is slightly darker and set.
Allow the pie to cool completely. This pie is best if chilled overnight before serving.
BLUEBERRY TART
1 pie crust (https://youtube.com/shorts/bvsJ4E0TMS0)
Filling:
3 pints of fresh blueberries
1/3 cup date paste (adjust to your desired sweetness)
2 tbsp of arrowroot powder
2 tsp vanilla extract
1/2 tsp almond extract
1/4 cup of water
For Crumb Topping
1 1/2 cups nuts of choice
3-4 deglet dates or 1-2 medjool date
1/2 tsp vanilla extract (optional)
Preheat oven to 350 F
In a bowl combine all of your filling ingredients. Add filling to par-baked pie crust.
Cover and bake for 20-25 minutes. Uncover and bake for an additional 20 minutes. Keep an eye for the crust so that it doesn’t burn.
**If crust edges are getting too dark, cover the pie for the remainder of baking time.
