Our office will be closed on Monday, Jan 21st, in observance of Martin Luther King Day. We will reopen Tuesday, Jan 22nd.

What's New?

  • cauliflower-rice-sushi

    Raw Sushi Rolls With Cauliflower Rice

    The key to a delicious raw sushi recipe is a fantastic dipping sauce. The sweet & spicy flavors of this sauce keep [...]

  • kale-lemon-pesto

    Lemon Kale Pesto

    Didn't you say you wanted a pesto recipe? No? Maybe we just love it so much and thought you needed this to make [...]

  • carrot-cake-energy-bites

    Raw Carrot Cake Energy Bites

    Imagine your favorite slice of carrot cake in one little healthy bite that you can enjoy guilt-free. You have just [...]

  • herbed-cashew-cheese

    Herbed Raw Cashew Cheese Spread

    If you've been craving cheese while you are cleansing, make this recipe and prepare for your taste buds to be [...]

Raw Pumpkin Pie

Making pumpkin pie is possible, even if you are on a raw diet! You just have to get creative and use flavors to your advantage. We found this recipe and couldn’t resist posting it.



For the Crust

  • 1 1/2 c raw almonds
  • 2/3 c raisins (free of preservatives and sulfur)
  • 1/4 c shredded raw coconut
  • 1 tsp. alcohol-free vanilla extract

For the Filling

  • 2 c diced pie pumpkin (about 1" cubes)
  • 3/4 c pitted dates
  • 5 tbsp. homemade almond milk
  • 1 tsp. cinnamon
  • 1 tsp. alcohol-free vanilla extract
  • 1/2 tsp. pumpkin pie spice
  • 4 tbsp. melted coconut oil


For the Crust

  1. Grind the almonds into a flour in a food processor.
  2. Add the raisins and continue grinding until broken down.
  3. Add the coconut and vanilla. Grind again to incorporate.
  4. Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
  5. Press into the bottom of a pie plate or mini tart pans.

For the Filling

  1. In a high speed blender, combine the pumpkin, almond milk, spices, and vanilla. Blend to liquid. 
  2. Add the dates and blend again until smooth (use the tamper). 
  3. Add the coconut oil last, once the mixture is warm. Blend to incorporate. 
  4. Spread the filling into crust. Chill for at least 6 hours (longer is better for flavors to mix). 


I found that this pie gets better with age - it's even better after chilling in the fridge for 2-3 days and will last for 7-9 days.

What is a "Pie Pumpkin"