Pumpkin & Carrot Pie

SERVES: 12

Crust Ingredients:

1 1/2 cups macadamia nuts or walnuts or pecans

1/2 cup dates

1/4 cups dried unsweetened coconut

1/8 teaspoon of sea salt

Crust Method:

First, make the crust in your food processor.

Place crust nuts in food processor.

Process until crumbly.

Add dates, coconut and salt.

Process again until well-processed but still airy.

Pinch between fingers. Sticks together? Ready!!

PIE INGREDIENTS:

2 cups carrots

1 cup chopped pumpkin

1 cup coconut oil

1/2 cup agave/ honey

1/2 cup water

1 tablespoon cinnamon

1 tablespoon vanilla essence

1/4 teaspoon sea salt

PIE METHOD:

1. Dump pie crust mixture into pie plate. Press crust down firmly into pie plate. Form into a crust. Press down firmly. Crust is now ready. (set aside).

2. Next, make raw pumpkin pie filling. Throw pumpkin pie filling ingredients into your high speed blender and blend from low to high until very, very silky smooth! ( try not to add any additional water other than what is called for. If it isn't blending properly, stop blender. Remove lid. Insert knife down side of blender - create air pocket. Remove knife, put lid back on, continue blending).

3. Pour pumpkin pie filling into pie dish on top of crust. Smooth out top of pie with a knife or back of spoon. Cover with a lid or plastic wrap.

4. Place completed pie in freezer for at least 4 hours.

5. Keep in freezer at all times. If serving slice immediately as needed and eat frozen. Tastes like real pumpkin pie - raw style!

You can also substitute the pumpkin and carrot for cocoa or dark chocolate, banana, strawberries or whatever fruit or veggie of your choice.

Enjoy!