No Bake Butternut Squash Pie
1 Cup Pecans
1/4 Cup Almond Flour
1/4 Cup Shredded Coconut
2 Tbsp. Coconut Oil
5 Medjool Dates (Pitted & Soaked)
1 Tsp. Freshly Grated Ginger
1 Tsp. Cinnamon
1 1/2 Cups Butternut Squash Puree
8 Medjool Dates (Pitted & Soaked)
1/2 Cup Coconut Oil
1/2 Cup Coconut Milk
2 Tsp. Vanilla Extract
2 Tsp. Maple Syrup
1/2 Tsp. All Spice
Line 2 x 4 inch diameter spring form tins with plastic wrap and place to one side.
Using a food processor, add the pecans, almond flour, and shredded coconut. Pulse until it resembles coarse bread crumbs. Add the dates, ginger, cinnamon and coconut oil to the food processor and mix until it holds together like dough, forming two balls with your hands.
Press the balls into the bottom of the spring form tins. Place the tins in the freezer for approximately 30 whilst creating the filling.
Add all ingredients to a high speed blender and mix until smooth.
Spoon the mixture over the hardened dough. Cover and place in the freezer for 1 hour before transferring to the refrigerator.
Once chilled, carefully lift the slice out of the tin using the plastic wrap and cut into bars. Individually wrap and store in the fridge.
Place the can of chilled coconut cream and 1 teaspoon of maple syrup in a food processor and mix until light and fluffy which may take a few minutes. Store the frosting in an airtight jar, spooning the mixture on the pie prior to serving.
Makes 2 Small Pies