coach tawnee

Choose organic ingredients and especially buy raw organic nuts when possible. Soak all nuts and dates for at least a few hours before making pie. I soaked the walnuts and pecans together in one bowl, and soaked the cashews in another bowl. Also soak dates in their own bowl. Soak in filtered water not tap.

Directions

• Blend all crust ingredients in food processor thoroughly until it’s the consistency of raw crust (not too chunky).
• Spread mixture out in pie pan. Use spatula to spread evenly. 
• Blend all filling ingredients in food processor or vitamix.
• Fill pie pan containing crust.
• Freeze for a few hours to let set.
• Take out of freezer about 15-20 min before serving. Store in freezer. 

Side Notes…

• Some amounts are somewhat of an estimate; I used about 3/4 of the can of pumpkin puree (1-1 1/4 cup), and about 2/3 jar of coconut butter (1-1.5 cups). With vanilla, go with 2 tsp if you don’t want the flavor to be overwhelming.
• I had a ton of extra filling, so in a separate glass dish I mixed the extra filling with unsweetened cacao chips and froze it. Let it thaw a bit and it basically is like an indulgent cookie dough-like treat! Don’t eat it all at once 😉