40613039_869693933228729_6513894645477408768_n.jpg

Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Paleo Chocolate Ganache Pumpkin Cream Pie

Paleo Chocolate Ganache Pumpkin Cream Pie

IMG_8918.jpeg

Saved the best Thanksgiving recipe for last—PALEO CHOCOLATE GANACHE PUMPKIN CREAM PIE. If you’re on dessert duty and still don’t know what you are bringing to TG din, I’ve got you covered with this no-bake, EASY & delicious AF pie. 

IMG_8897.jpeg

coconut maple pecan crust + pumpkin cream filling infused with cinnamon vanilla bean cashew butter + a fresh thick layer of chocolate ganache.. bc what’s dessert without chocolate?! 

IMG_8927.jpeg

I’ll be doing a TG round up on my story today so stay tuned!


Paleo Chocolate Ganache Pumpkin Cream Pie

Serves: 8-10

Prep Time: 15 minutes

Refrigeration Time: 4-6 hours

Total Time: 6 hours and 15 minutes

IMG_8918.jpeg

Ingredients:

For the crust: 

  • 2 cups pecans

  • 1/4 cup maple syrup, (I prefer grade A)

  • 2 cups coconut flakes

  • 2 pinches fine sea salt

For the pumpkin cream filling: 

  • 1 1/2 cups Julie’s Real Cinnamon Vanilla Bean Cashew Butter (or regular cashew butter)

  • 1/3 cup coconut cream

  • 3 tablespoons coconut oil

  • 1/2 cup maple syrup, (I prefer grade A)

  • 1/3 cup pumpkin puree

  • 1 pinch fine sea salt

  • 3/4 tsp pumpkin pie spice

  • 1.5 tsp vanilla extract

  • 1/4 tsp ground cinnamon

For the chocolate ganache: 

Directions:

For the Crust:

  1. In a food processor, pulse the pecans until course. Add in the maple syrup, coconut flakes and sea salt. Pulse on high for 3-5 minutes, scrapping the sides occasionally, until the mixture forms into a ball. (This takes me about 5 minutes)

  2. Line a 9 inch springform pan with parchment paper. Place the ball of crust in the bottom of the pan and push the “dough” with your hands into an even, single bottom layer. Place in the refrigerator.

For the pumpkin cream filling:

  1. Add all the ingredients to a large mixing bowl. Using a handheld or stand mixer, mix the ingredients together until well combined and creamy, about 1-2 minutes. Using a spatula, evenly spread the filling on top of the crust and refrigerate for 2 hours.

For the chocolate ganache:

  1. Break the chocolate into pieces and place in a mixing bowl. Heat the coconut whipping cream in a saucepan over medium high heat until simmering. Remove from heat and immediately pour over the chocolate. Whisk together until fully combined.

  2. Pour the mixture over the top of the pumpkin cream filling and spread evenly. Place back into the fridge to chill for another 2-4 hours.

Store in fridge for up to 7 days

Enjoy XX!

Paleo Tomatillo Shredded Pork Crunchwrap Supreme

Paleo Tomatillo Shredded Pork Crunchwrap Supreme

Ultimate Paleo Chocolate Pecan Pie

Ultimate Paleo Chocolate Pecan Pie