This pumpkin pie is so so delicious. Not that the other one was not tasty, but this one contains chocolate and I am a really chocolate fan.
I have never thought of combining chocolate and pumpkin in a cake, but when I offered my other pumpkin cake to my children, the 1st question was: ’Does it contain chocolate? Ohhh :(’. It was enough for me. The day after I decided I should give it a try and it was really worth it.
The crust:
1 cup shredded coconut
1/3 cup cacao butter
1 cup walnuts
½ cup almonds
10 dates
1 teaspoon vanilla powder
1 tablespoon cacao powder
1 tablespoon carob powder
The cream:
2 cups pumpkin
1 cup cashews
1 banana
1 teaspoon cinnamon
2 tablespoons dried goji
1 tablespoon lemon juice
1 tablespoon mesquite powder
5 dates
2 tablespoons chocolate chips (or chocolate cut into small pieces)
Directions:
1.Let soak the cashew overnight.
For the crust:
1. Melt the butter in a bain-marie.
2. Process the walnuts, the almonds and the coconut in a mixer , separately, until finely chopped. Add the rest of the ingredients and mix until the composition starts to hold together when squeezed.
3. Press the mixture into the bottom of a mold lined with parchment paper, and set aside in the fridge.
To make the cream:
1.Drain well the cashews.
2.Combine all ingredients in a food processor (except the chocolate chips) and mix until everything is smooth. Add the chocolate. Pour the cream over the crust, smoothing out. Place it in the frigo to let it stiff. Decorate with some chocolate.
You will obtain a cake you will love and that you make again and again! Without sugar, eggs, flour or milk: unforgetable!
Tarte crue au potiron
Je partage à nouveau avec vous une recette que j’aime bien, surtout pour son mélange potiron- cacao. Très onctueuse et délicieuse, cette tarte d’automne vous plaira sans doute, si vous êtes comme moi, « chocolate addicted ».
Pour la croûte:
1 tasse de noix de coco rapée
1/3 tasse de beurre de cacao
1 tasse de noix de Grenoble déshydratées
1/2 tasse d’amandes déshydratées
10 dattes
1 c. à thé de poudre de vanille
1 c. à soupe de poudre de cacao
1 c. à soupe de poudre de caroube
Pour la garniture:
2 tasses de potiron coupé en petits morceaux
1 tasse de noix de cajous
1 banane
1 c. à thé de poudre de cannelle
2 c. à soupe de baies de goji
2 c. à soupe de jus de citron
2 c. à soupe de poudre de mesquite
5 dattes
2 c. à soupe de pépites de chocolat
Etapes:
1. Faire tremper les noix de cajous dans un bol d’eau pendant une nuit.
Pour la croûte
- Faire fondre le beurre de cacao au bain-marie.
-
Dans un robot culinaire, réduire les noix et les amandes en très petits morceaux/poudre. Mixer séparément la noix de coco jusqu’à obtention d’une poudre lisse. Ajouter les autres ingrédients et mixer jusqu’à ce que le mélange devienne uniforme, un peu friable, mais qui tienne tout de même bien.
-
Etaler la croûte dans le fond d’un moule à tarte de 22 cm (8 po) de diamètre. Réfrigérer.
Pour la crème
1. Égoutter les noix de cajous.
2. À l’aide d’un pied mélangeur ou d’un bon malaxeur, mixer tous les ingrédients, sauf les pépites de chocolat, jusqu’à l’obtention d’un mélange lisse et homogène. Ajouter le chocolat en pépites et mélanger avec une cuillère. Verser la garniture sur la croûte. Réfrigérer.
On obtient un délice d’automne que l’on adore de la première dégustation.
Sans œufs, sans lait, sans sucre, sans farine et… inoubliable.
Naturelle by Natalia 
You’re a divine cook,Natalie! Where the heck do you find all those healthy recipes? And your patience and passion for making them…..just admirable!
What I love about raw recipes: you don’t need recipes, all you need is some imagination, good ingredients and of course, the love for natural products( not to forget the desire of eating without getting weight) 🙂
Hi! Looks delicious your pumpkin pie 😉 What can I put instead of mesquite powder? I cannot find it anywhere 😦
Thanks!
Imi inchipui cit e de gustoasa si nu in ultimul rind sanatoasa !
This looks so delicious, definitely worth trying!
This recipe looks very interesting – thanks for sharing it, Natalia! I love pumpkin and I’ll bet it’s great with chocolate.
When are you going to invite all of us for some cake and coffee/tea? 🙂
Soon, very soon 😉
Multumesc pentru vizita si like !
O seara de duminica cat mai placuta !
Aliosa.
Ça vraiment l’air délicieux! J’ai partagé…
Merci Louise!
I love how your recipes look and sound, I just wish I had your patience to put all that work into it. Or have you come and make it for me. 🙂
Ok, Monica! 😉
Ca l’air vraiment bon. Je vais en faire en fin de semaine. Je partage. I just love it, I will make some this w-e. Will share. THANKS
Hellloooouuu!! Anybody home?? I’ve just asked a few days aho, what do I have to put instead of mesquite powder, which I cannot find it to the store? Hope I’ll get an answer this time …
I made this recipe without mesquite powder. Turned out great. But I used honey instead of dates for the filling. Hope it helps.
Larisa, I didn’t see your other message , are you sure you left it here?
You can also make your pie without this mesquite powder, I like it though for its special taste. But you could also use another powder like maca or lucuma.
Yes, I left it here my message! Is 10 replys above. Anyway, thanks for the ideas with switching the ingredients!
Sorry, now I see it too 😦
Hihi, no worries! Thanks! 😉
Heaven on a square! Oh my, these look so good. I love the combination of pumpkin and chocolate too. Thank you for sharing this at Raw Foods Thursdays!
Ca a l’air délicieux ! Et le chocolat est tellement extra en cru !
Tous les ingrédients sont là pour une tarte saine et délicieuse !!! trés bonne soirée joséphine
This looks amazing!