I was sitting at a cafe around 11am a few weeks ago when Kerrie, from Nothing Naughty Kitchen, came in and we were introduced by a mutual friend. She apologized for looking disheveled because she hadn’t gone to bed yet (as if I noticed– I mean, she was carrying cake). Yes, cakes and pies she hand crafts herself which are all as beautiful as they are delicious. I was totally on board until the needle hit the record and everything came to a screeching halt: also, she told me, everything is gluten-free, raw, vegan, free of refined sugars and presumably, for a bad yogi, I’m thinking, is also free of any joy or flavor. Suffice it to say, MAN was I wrong. But more on that in a second.

Not surprisingly, I’m not one of these people who’s interested in finding healthy substitutes for foods I love. If I want a scoop of ice cream or a slice of chocolate cake, I’m just going to eat it as it is. I’m not going to agonize over the fat content or the potentially toxic sugar levels, because while I definitely believe that we can train ourselves to love things like stevia and dates, I’m like, why? You know what I also love? Chocolate, fool.

But Kerrie has made me a believer in the magic of creativity in the kitchen, because every one of her creations has been TO DIE FOR. Just in time for Thanksgiving, she’s here with a guest post and is sharing her version of Pumpkin Pie that I can assure you, even passes my taste test.
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Hi everyone, Kerrie here! My absolute favourite thing about the change in season is all the new produce to choose from at the market. Root Veggies, Dark Greens and Glorious Persimmons are all making their way into my basket at the moment. The pumpkins this week were particularly lovely and with Thanksgiving around the corner, a pumpkin pie seemed perfect to make and share with you guys. This raw, vegan, gluten-free and refined sugar-free tart is so virtuous it leaves plenty of room for naughtiness elsewhere! Hello Wine 🙂 So you can eat cake for breakfast or use dessert time as an opportunity to actually nourish your body (For Real) and still enjoy whatever makes you a Bad Yogi!

RAW PUMPKIN PIE

This recipes makes a  12” Cake
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STUFF YOU’LL NEED

THE BOTTOM CRUNCHY LAYER

1 1/2 Cups Cashews (Or any nut you prefer)

1 Cup of Buckwheat Groats

2 1/2 Cups Dates (pits removed)

THE CREAMY PUMPKIN LAYER

2 Cups Raw Cashews (soaked for overnight or for a minimum 4 – 6 hours)

3 Cups Chopped Pumpkin – No need to cook, this is a raw cake

1 Tablespoon Pumpkin Pie Spice (you can make your own blend using 1 tbsp ground cinnamon, 2 tsp ground ginger, 1/2 tsp allspice, 1/2 tsp ground cloves, 1/2 tsp mace, 1/2 tsp ground nutmeg)

3 Tablespoons Melted Coconut Oil

1/3 Cup of Maple Syrup or coconut nectar

Pinch of salt

GADGETS AND THINGS

12″ inch Cake Tray

Parchment paper

Food Processor

Blender (not necessary but better for the pumpkin mixture)

Large Mixing Bowl

Spatula

CREATING THE GOODNESS
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PREPARATION

  • Soak the cashews nuts either earlier that day or the night before you plan to make this guiltless slice of holiday goodness.
  • Line your cake pan with some parchment paper.


    THE BOTTOM CRUNCHY LAYER

    • Place all ingredients into your food processor and blend together until a sticky mixture is formed.
    • Add the sticky mixture into your cake pan and press down using your hands or something firm such as a cup or bowl until you have a nice even layer with an edge around the side of the dish.
    • Cover with plastic film and allow to rest in the fridge for one hour.


    THE CREAMY PUMPKIN LAYER

    • Drain and wash the soaked cashew nuts, rinse them really well.
    • Add all the ingredients for this layer to your blender or food processor. If you have a blender use it as this will give you a creamier consistency and who doesn’t want that…..
    • Once everything is blended together transfer the mixture over the bottom layer of the cake. Allow the cake to set in the fridge or freezer for quicker results and hence less waiting time to dig in!!!
    • Once set, remove cake from fridge and prepare a plate/dish to serve it on.
    • Garnish as you like, with cinnamon, pecan nuts, coconut or whatever your heart desires!
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Over to you: what’s your favorite sinful recipe? Have you ever made it healthier? Have you ever had raw/vegan style desserts? Surprisingly, I seriously love them! Not as a replacement, but as a treat in their own category. And hey– if I can feel healthy while eating pie, I’m a happy camper 😉

PS: You can connect more with Kerrie on Facebook, Instagram, and her website, too!

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