Every bite you take is like enjoying a pecan pie and pumpkin pie all in one! What could be better than that? While this is not cleanse-approved, it is a healthy dessert option that you can make to enjoy guilt-free after you finish cleansing.
- Prep Time:20m
- Total Time:20m
- Serves: 6 servings
- Category: Desserts, Vegan, Vegetarian, Gluten-Free
Ingredients
For The Crust
- 1 1/2 c raw pecans
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- pinch of sea salt
- 1 c dried cranberries
- 1 tbsp. plus 1 teaspoon virgin coconut oil, room temperature (not melted)
For The Frosting
- 1 c pure pumpkin puree
- 1/4 c coconut sugar
- 2 tbsp. creamy raw almond butter (unsweetened)
- 1 tsp. ground cinnamon
- Pinch of sea salt
Instructions
For the Crust
- Add the pecans, cinnamon, ginger, and sea salt to a food processor and pulse for 30 seconds. Pour in the cranberries and process for another 30 seconds.
- While you are blending, slowly pour in the coconut oil until it is well mixed. Stop blending when it looks like a pie dough.
- Form this dough that you get into one large mass. Divide it into quarters and for 6 small balls or discs out of each quarter. These are your crusts.
- Place these balls or discs on a baking sheet lined with parchment paper and place in the freezer for 10-15 minutes.
For the Frosting
- Clean out the food processor and return it to the base. Add all of the frosting ingredients to the food processor and process until thick and creamy. You may need to stop occasionally and scrape down the sides to make sure everything is blended.
- Transfer the frosting to a plastic sandwich bag. Cut a small hole off one of the bottom corners of the bag and pipe the frosting onto the crusts.
- Refrigerate or freeze until ready to serve. They will stay fresh for 3-5 days in the fridge, so long as you store them in an airtight container.
