PUMPKIN CASHEW CREAM CAKE with CHOCOLATE SAUCE

I had an extra sugar pumpkin in the kitchen since I only needed one for my raw pumpkin pie, so I figured I'd make it into a cheesecake-type thing. This isn't really like a cheesecake at all, but it gives you an idea of what to expect: a creamy, sweet, slightly tangy slice of heaven. The difference is, this recipe contains no dairy, gluten, eggs, or refined ingredients! Just whole, healthy foods to keep you living long and laughing... luciously? 

According to family and friends, my last pumpkin pie recipe was "outstanding" and I think this one is on the same level of mind-blowingness (I make up words, you just gotta deal). Because it is raw, you get the full flavour of the whole, fresh pumpkin, not a diluted version from a can. It's kind of like a pumpkin smoothie in the form of a cake. If that's unappealing to you, pretend you didn't read it. Just know: this recipe is a winner for all pumpkin lovers out there. 

The weather here in Burnaby, British Columbia, Canada is not so hot today... literally. It's a tad chilly and more than a tad rainy (but what is a tad, anyway?) It's been pouring since yesterday evening. Fortunately, I've got a big ole cozy house to stay warm in, so I actually love this Autumn weather. It gives me a much-needed reason to stay inside and get caught up on my emails and school work. I am also spending a fair amount of time downloading recommended music today. Everything from Bjork to Curtis Mayfield to Big Boi: it is now in my eclectically-driven audio library. 

I am so excited to listen to all these new albums in their entirety! I'm making new friends who share the opinion that albums should be listened to in a social setting, and with full respect and attention given... meaning no distractions: lights out, everyone lying on the floor or in bed or whatever suits ya. It seems people my age take for granted the technological advances in the past few decades that make it possible to pick and choose single songs, and skip through them with a mere click on the iPod. The only way you used to be ABLE to listen to music was by buying the physical record and listening to the whole album; I think there is so much timeless value in that. 

I believe music should MOVE you, emotionally, physically, mentally. I want to nurture my spirituality, personal and universal identity, and humanity when I listen to a good album. Also, any way you can allow yourself to let loose and give into your animal nature (ex. flailing at the club or doing much the same thing in a tribal drum circle in the forest) is healthy and therapeutic! I'm in!

*Now get back on topic, Emily*... you came here for pumpkin cream cake! And pumpkin cream cake you will get. This recipe is delicious, nutritious and fergilicious. Well, not really the last one but I like to rhyme. Get the recipe by clicking here.

RAW VEGAN PUMPKIN PIE with WHIPPED COCONUT CREAM

If you wish to find nirvana, search no further, fortunate fellow. I've made a couple raw pumpkin pie recipes before. In fact, raw pumpkin pie holds a special place in my heart because it's one of the first raw dessert recipes I ever made, over 3 years ago, and my memories of those times are still clear in my mind. Ah, the beginning of my journey; way back when I didn't think anyone read my blog (and no one really did) and my photos were just depressingly bad. I think my writing style hasn't changed much - I still ramble about nothing in particular. You guys seems to like my stream-of-consciousness prose though, and that is probably why it has survived. Of course, it's also just part of who I am, and it's very useful to me to write in this way; it provides me with a direct reflection of my inner being.

I write quite a lot of "poetry" or whatever you want to call it, and the amount of writing I do has increased in the past month or so. Mostly due to me getting out of a heart-breaking relationship and knowing that I need to reconquer my independence; not merely as a girl or human, but as a spiritual, living unit of energy in this universe. I am happy to say I have been successfully rediscovering old pastimes and finding renewed fulfillment in them. Some are yoga, meditation, writing, reading, and general arts and crafts. Music has also been playing a paramount role. Music done right is, in my humble opinion, the sound of the human condition, often begging a reaction. Fortunately I have friends who are offering up some amazing artists and albums, and currently my favourite way to spend an evening is by myself, lights out, incense and and candles lit, lying in corpse pose (or low-back Savasana) and meditating on an entire album.

My happiness comes down to my selfishness. I'm not ashamed to say that I'm a selfish person; because I think we all are, it's part of being human, but many of us don't want to admit as much. I care for others' and their well being deeply, but ultimately I put myself first. My logic is: I can't love anyone if I don't love myself. So, I am constantly working on improving me, so I can love myself in a more fundamental way. It seems (to me) that a lot of people don't love themselves enough or at all, so they don't feel whole unless they are with others who give them validation and affection. Obviously this is not practical. On the other end of the spectrum, we have those who only love themselves in an inflated way, and they don't give love to anyone else. The solution is a balance: find wholeness in you and you alone, then progress to sharing that wholeness with others. Be happy in being yourself, and love whatever you are. If you don't love what you are, work out what you would like to change and go from there. But certainly everyone deserves all the love in the world, there are no exceptions in my opinion. 

Now, where were we!? Ah yes, pumpkin pie. This Autumn, get healthy/jiggy with it and serve up a pie filled with whole food goodness and mind-blowing flavour. My mom bought a couple sugar pumpkins at the farmers' market and I immediately chopped them up, threw them on a raw pie crust and voila. Bliss in a bowl/plate/whatever. For real, all that is in this is walnuts, raisins, pumpkin, coconut oil, spices, and whatever sweetener you like. THAT'S IT. Ain't life magical? Here's where you answer, "Yes"! This recipe gets simpler every time I make it, and what we've got here is the truly bare-bones version. So go ahead and change it up as you want to. It's all about what you want. Let's eat.

RAW VEGAN PUMPKIN PIE with WHIPPED COCONUT CREAM

Crust:
2 cups walnuts
2 cups raisins
Pinch of salt (optional) 

Pie filling:
1 sugar pumpkin, peeled, seeded and cubed (about 6-7 cups) 
1/4 cup melted coconut oil 
3-5 tablespoons coconut nectar or other preferred sweetener
1 teaspoon cinnamon
1/2 teaspoon each of nutmeg, ginger and cloves 

Whipped coconut cream or cashew cream

To make the crust: pulse the walnuts in a food processor until they're crumbs, add the raisins and salt and process until it begins to stick together. Press into a pie dish and put in the fridge.

To make the filling: blend all the ingredients until smooth, adding however much of the spices you like. If it's quite runny, let it thicken in a bowl in the fridge. Spread into your crust and refrigerate overnight until it's set. Slice and serve with whipped coconut cream, cashew cream or your fave vegan ice cream!

super food energy bars with cacao

These are chock full of super foods to provide your body and mind with long-lasting energy to get through your busy (or leisurely) day. What have they got? Chia seeds, flax seeds, hemp seeds, pumpkin seeds, walnuts, cacao nibs, raisins, dates and coconut. You can't beat this recipe as far as nutrition goes. Try to find organic varieties of each ingredient - and of course raw! 

I was snacking on the mix as I made the recipe and immediately felt a difference, they gave me enough strength to get through a workout and then they made an excellent post-exercise snack, paired with my green protein smoothie. I had a bit of extra mix that I shaped into tiny cupcakes and I thought... hey, I could top these off with dark chocolate to make it a sweet super food treat. Done. 

If you want real, raw, cruelty-free, high quality, efficient and delicious energy bars - you've got 'em right here. Don't look at those sugar- and refined protein powder-filled candy bars in the grocery store that for some inexplicable reason happen to be called "power bars". It's a joke. The best brand on the market is the Larabar (or the Clif bar for more protein) but you can make better recipes yourself, plus add in a bunch of other awesome ingredients. You've got the power! Get it...

super food energy bars with cacao: makes about 15 bars

1 cup walnuts

1/3 cup chia seeds

1/3 cup ground flax seeds

1/3 cup hemp seeds

1/4 cup cacao nibs

1/4 cup coconut flakes 

3/4 cup pumpkin seeds

1/2 cup raisins

1 cup dates 

1-2 tablespoons melted coconut oil, if needed

Throw the dry ingredients (keep a little bit of each ingredient to add in a second) in your food processor, then add the dates and raisins and process until everything it starts to stick together. If too dry, add more dates or coconut oil. Put in the remaining dry ingredients you left out and mix in with your hands. Press into a lined pan and set in the fridge for an hour or more. Cut into bars and store for up to one week. If you have extra, shape them into cupcakes and top off with raw chocolate.

cinnamon chia pudding with banana, dates & almond butter

This was what I had for breakfast this morning after finishing my short juice fast last night (I had raw zucchini noodles with kale pesto) because chia is a great cleaning food. Its soluble fire gels up when stirred with water and when you eat it, it literally goes through your digestive system soaking up toxins and junk you don't want in there. Think of it as a sponge. But then that's not very appetizing... hmm. A yummy sponge? No, never mind.

Anyways - it's delicious and SUPER nutritious. It is one of the most nutrient-dense seeds on the planet as a matter o' fact. Just look it up on the world wide interweb and see for yourself! Make it anytime of the day for a filling snack or meal.

cheery chia bowl: serves one

2 tablespoons chia seeds mixed with 1/4 cup water

1 sliced banana

Small handful each of pumpkin seeds, goji berries and hemp seeds

1/4 teaspoon cinnamon

1 teaspoon maple syrup/raw honey/other sweetener

3 pitted, sliced dates

1 tablespoon almond butter (optional)

The chia seeds and water should make a gel-like substance after sitting for a few minutes. Add in the all the other ingredients - and whatever else you like - and enjoy! 

raw pumpkin pie

 

raw pumpkin pie was the first recipe i ever posted on this blog. that was over a year ago now. i have come a long way and can't wait to see where i - and this website - will be in another four seasons. i want to take a moment to thank you all for following my blog as it has increased in popularity and support. for those of you who are new - welcome!

your emails, comments, thoughts and kind words are the sole reason i continue to make recipes, photograph and write about them, then put them on the world wide web for all to see. i feel blessed to have the opportunity to reach and positively connect with so many wonderful spirits (that's you)!

okay - gooey, cheesy stuff outta the way! here is a pie for you. i was just confessing to mother-dearest that i actually was never a fan of pumpkin pie before i went vegan. i just ate it at thanksgiving and christmas because it meant i got a serving of ice cream and whipped cream with it (my infamous sweet tooth could not be suppressed, even when i was little).

but this raw, animal-free version of pumpkin pie is seriously delicious and i love it on it's own! having said that - adding coconut ice cream to anything is never a poor idea. NEVER.

that's a life lesson. you're welcome. 

i live in canada, so our thanksgiving was some time ago now... but i know that all my friends in the states are anticipating the coming holiday so this would be a great option for dessert! show your relatives and loved ones how delicious raw food can be. this has gotta be the lowest calorie, most nutrient-dense pumpkin pie on the planet. unless you just ate a pumpkin straight up and called it "pie"... but then you'd be kinda strange.

anyways, let's appreciate fall for all the glorious colours it brings into the world; the trees are a changin' and so are our lives. live in the moment with people you care about and give thanks for all you've been given, and all that you've worked to achieve. you're beautiful. stay sexy! like a pumpkin.

raw harvest pumpkin pie: makes one pie

crust:

1 cup cashews

1 cup almonds

1/4 cup raisins

1 cup dates

1/8 teaspoon salt

pumpkin filling:

1 sugar pumpkin (about 7 cups), peeled, gutted and cut into cubes

1 cup dates

4-5 tablespoons melted coconut oil

1/3 cup maple syrup

1-4 tablespoons pumpkin pie spice (cinnamon, nutmeg, ginger & cloves)

to make the crust, process the nuts in your food processor until they are like a rough flour. add the dates, raisins and salt. pulse until it all sticks together in a lump. press into the bottom of a pie dish and refrigerate. 

to make the pie filling, process the pumpkin cubes until they can't get any smaller in your food processor. add in the other ingredients and process until it can't get any smoother. transfer the filling to your high speed blender and blend on the highest setting to get it super smooth like the cooked version. add whatever you think it needs. spread the filling onto your pie crust and let it set in the fridge for a few hours. 

serve with raw ice cream or cashew cream in celebration of thanksgiving, the colourful fall season, or for the simple reason that life is beautiful!

pumpkin chocolate chip cookie dough

I got this recipe idea from ChocolateCoveredKatie. I liked how it turned out, and it's almost totally raw as well. Maybe I'm just not having a pumpkin day but next time I think I won't use pumpkin. I just want that pure chocolate chip cookie dough taste. I probably had too much pumpkin in October.

The main reason I made this today was for the protein. This actually has A LOT of it. I used navy beans (all beans and legumes are full of protein and fibre); oats and pumpkin also have a fair bit. And I put in a few peanuts too.

I think if I make this again, I'll add some protein powder as well.
So it served as a pretty good post-workout snack, awhile after my green smoothie of course =)
It is very filling.

Pumpkin Chocolate Chip Cookie Dough: makes a lot! about 6-8 servings

 

1 can (2 cups) pureed pumpkin

1 can (2 cups) navy beans/chickpeas, drained and rinsed

3/4 cup oats

2 tsp cinnamon

1/4 tsp salt

1/4 cup dates

1/4 cup raisins

3 T honey

1 tsp pure vanilla extract

1/4 cup water, if/as needed

2 T cacoa/cocoa 

Peanuts and protein powder if desired

1/2 cup chocolate chips

1/2 oats

1/2 cup raisins

Process all ingredients from first list until smooth. Then mix in the chocolate chips, oats and raisins by hand.

Chocolate Pumpkin Pie

From eat, drink & be vegan  soy-free, wheat-free option, gluten-free option

This pie is rich and decadent, so a little slice will do.

FILLING:
1 1/4 cups non-dairy chocolate chips
1 can (14-oz/415-ml) organic pumpkin pie mix (I use Farmer’s Market Organic brand)
2 tbsp unrefined sugar
2 tsp arrowroot powder
1/8 tsp (rounded) sea salt
1 prepared pie crust of choice (see note for wheat-free and gluten-free options)
2 tbsp non-dairy chocolate chips, optional (for garnish)

Preheat oven to 425°F (220ºC). Fit a metal or glass bowl over a saucepan on medium-low heat and filled with several inches of water (or use a double-boiler). Add 1 1/4 cups chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, add pumpkin pie mix (scraping out everything from can), sugar, arrowroot powder, and salt. Purée until very smooth, scraping down sides of bowl as needed. Once chocolate is melted, add to food processor and purée with pumpkin mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to evenly distribute filling. Sprinkle on 2 tbsp chocolate chips.

Bake for 15 minutes, then reduce heat to 350ºF (180ºC) and bake for another 35 minutes, until pie is set (the center may be soft, but it will set further as it cools). Carefully remove from oven and place on cooling rack. Let cool completely before
slicing, refrigerating if desired.


Note: You can use a chocolate or graham cracker crust, or a whole-grain crust, including a wheat-free or gluten-free crust (see Let Them Eat Vegan for a gluten-free pie crust).