Raw Vegan Pumpkin Pie
7.5 Ounces Raw Butternut Squash
1.25 Cups Coconut Milk
6 Tablespoons Agave Syrup
1 Tablespoon Ginger Juice
3 Teaspoons Cinnamon
2 Teaspoons Vanilla
1/2 Teaspoon Nutmeg
1/4 Teaspoon Clove
1/8 Teaspoon Turmeric
1/8 Teaspoon Salt
then.. after all of the above is already blended for five full minutes, add
2 Tablespoons of Soy Lecithin and 3/4 Cup of Coconut Oil
Place in the freezer and enjoy (especially with some vegan Coconut Bliss Vanilla Ice Cream on top).
Aloha!
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