Raw Black Bottom Pumpkin Pies with Whipped Coconut Cream

I'm currently sitting in my kitchen with my first test batch of cinnamon rolls in the oven (recipe coming soon!) while writing this awesome post on the best pumpkin pie I've ever had. Life is feeling pretty good right about now (and it is smelling AMAZING). Oh and I am eating a salad. Need to offset the weekly treat indulgence with lots of veggies and juicing in between. I promise I don't only eat what I post! It's about balance. And these pies will knock the socks off your taste buds without all the added refined sugars and flours found in your typical treats (cough... like these cinnamon rolls... cough...).

Last year when I made my first raw pumpkin pie I swore I would never eat a baked pumpkin pie again. That was a little bold, but my love for the raw pie still stands. This year I decided to mix it up a little by adding the black bottom. But why stop there? Then came the chocolate crust. Then I made it cuter in a new mini-pie form. Everything tastes better when cute and small. I might be inclined to say I kicked last year's pie in the butt. But I won't say. You'll just have to make both and decide for yourself. 

Notes: In order to make this completely raw you will need to use raw pumpkin instead of the canned, and substitute cashew cream for the whipped coconut cream. 

Yields four 4-inch mini pies. Could substitute one 9-inch tart pan with removable sides, if desired. 

Ingredients

Crust

1 cup raw almonds

1 cup raw cashews

1/2 cup raw cacao powder

1 cup of dates

Pinch of pink salt

Dash of cinnamon

1 or 2 tablespoons of water

Pumpkin Filling

1 15oz. can pumpkin puree preferably organic and in a BPA free can

3/4 cup raw agave

1/4 cup whipped coconut cream

2 teaspoons pumpkin pie spice

Raw Chocolate

1/4 cup raw cacao powder

1/4 cup coconut oil melted

4 teaspoons raw agave

One batch of whipped coconut cream. 

Begin by making the coconut cream and transferring it to an airtight container in the refrigerator. 

For the crust, remove the seeds from the dates, give them a chop, and soak them in water for at least 10 minutes to hydrate and soften. In the bowl of your food processor, process the almonds and cashews until they resemble a fine meal. Add the cacao powder, salt, and cinnamon. Pulse to incorporate. Add the soaked dates and process until fully incorporated and crumbly. Add only one tablespoon of water and process, scraping down the sides as needed, until the mixture is slightly sticky and binding together. Add any additional water slowly to avoid adding too much, it will make handling the dough very frustrating in the next step (guilty...). Lightly grease four 4-inch springform pans (or tart shells or ramekins) with coconut oil. Divide the crust mixture evenly between the four, and using your fingers, press the dough into the pans and up the sides evenly. Transfer pans to the freezer to chill while you prepare the chocolate.

For the raw chocolate, combine all the ingredients in a small dish and whisk together until all the cacao clumps are gone and the mixture is smooth. Remove the pie pans from the freezer and spoon 3 teaspoons of the raw chocolate into each pie shell, giving it a nice base layer of chocolate. Return to the freezer for the chocolate to set.

For the pumpkin filling, combine the pumpkin, agave, and pumpkin pie spice and whisk vigorously to get rid of any clumps of pumpkin. Fold/stir in the whipped coconut cream last. Remove the pie shells from the freezer (if the chocolate is set, if not then give it a few more minutes). Divide the pumpkin filling evenly between the four dishes. Cover and refrigerate for at least 4 hours before serving. 

When ready to serve, run a knife around the outside of the removable shell before unclasping and removing (if using springform ones like mine). Top with whipped coconut cream and a dash of cinnamon (optional). 

"Mostly" Raw Black Bottom Banana Cream Pie - Oh My!

Nutty chocolate crust with a layer of raw chocolate, then a banana cream, banana slices, whipped cream, and more raw chocolate drizzled on top! This pie was so fun to make and turned out to be a hit. Seeing as it is Scott's favorite pie, I knew it had to be amazing. I had never made (or even eaten) any form of banana cream pie before this - eek! The final verdict? He LOVED it! So there you have it - stamp it "approved" and get in your kitchen and make this delicious, raw, and healthy take on a pie classic.

Ingredients

Crust
1/2 cup raw cashews
1/2 cup raw almonds
1/2 cup coconut, shredded and unsweetened
1/4 cup raw cacao powder
1 cup dates, pitted and chopped
1 tablespoon filtered water

Chocolate Layer
1/4 cup raw cacao powder
1/4 cup virgin coconut oil
1 tablespoon raw agave nectar

Filling
1 banana, ripe and mashed
2 bananas, ripe and sliced into 1/2 inch pieces
1 can full fat coconut milk, refrigerated (this is not raw)

Whipped Topping
1 can full fat coconut milk, refrigerated (this is not raw)
1 tablespoon raw agave nectar

Raw Chocolate Topping
1/4 cup raw cacao powder
1/4 cup virgin coconut oil
1 tablespoon raw agave nectar

Begin by lightly greasing your pie pan (I used a tart pan with removable sides for easier slicing) with some coconut oil. Then combine the cashews, almonds, and coconut in your food processor. Pulse until it resembles a fine meal. Then add the cacao powder. Pulse again to combine. Add the dates, and process until well incorporated and the dough is sticky. Now add the tablespoon of water and process until a sticky mess forms. Press this into your prepared pan and set aside (not in the refrigerator or freezer yet).

For your first layer, combine the ingredients for your raw chocolate and spread evenly on the bottom of the pie. Next, mash one banana in a small mixing bowl. Take your refrigerated can of coconut milk, flip it upside down, and open the can. Drain or save the excess water for another use, and scoop the cream that has separated in the can into your mixing bowl with your mashed banana. Using a hand mixer, beat the banana and cream together until well incorporated and fluffy. Spread this banana cream layer on top of your chocolate layer in your pie pan. Slice the two remaining bananas, and evenly distribute them on top of the pie, pressing down to submerge them slightly in the banana cream. Place your pie in the freezer while you prepare the whipped topping and raw chocolate drizzle.

For the whipped topping, take the can of refrigerated coconut milk, flip upside down, drain excess water, and scoop cream that has separated into a small mixing bowl. Add 1 tablespoon of raw agave nectar, and whip with a hand mixer on high until it turns into a fluffy whipped cream (about 4-5 minutes). Also make your raw chocolate at this time.

Now, take your pie out of the freezer and top with the whipped cream. Drizzle the raw chocolate on top with a spoon (or place in a baggy and cut of the corner and drizzle that way). Refrigerate the pie for at least an hour before slicing (the longer you refrigerate it the better), and enjoy!