Vegan Chocolate Pumpkin Pie with Almond Oat Crust | alive - alive magazine

Name: Vegan Chocolate Pumpkin Pie with Almond Oat Crust | alive - alive magazine
Ingredients: 2 cups (500 mL) gluten-free rolled oats; 1 cup (250 mL) blanched almonds; 2 Tbsp (30 mL) coconut sugar or evaporated cane sugar; 1 tsp (5 mL) ground cinnamon; 1/2 tsp (1mL) salt; 1/2 cup (125 mL) virgin coconut oil, at room temperature; 2 1/2 cups (625 mL) unsweetened plain almond milk or soymilk; 1 cup (250 mL) pumpkin purée; 6 oz (about 1 cup/250 mL) chopped vegan dark chocolate or chocolate chips; 3 Tbsp (45 mL) arrowroot flour (arrowroot starch) or tapioca flour; 1/4 cup (60 mL) coconut sugar or evaporated cane sugar; 1/4 tsp (1 mL) ground cinnamon; 1/4 tsp (1 mL) sea salt; 1 Tbsp (15 mL) vanilla extract; 1/4 cup (60 mL) pomegranate seeds, dried cranberries, or toasted chopped almonds, optional

www.alive.com

For those who don’t eat dairy or gluten, this no-bake, vegan chocolate pumpkin pie is the answer to the chocolate-covered good life.

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Ingredients

2 cups (500 mL) gluten-free rolled oats
1 cup (250 mL) blanched almonds
2 Tbsp (30 mL) coconut sugar or evaporated cane sugar
1 tsp (5 mL) ground cinnamon
1/2 tsp (1mL) salt
1/2 cup (125 mL) virgin coconut oil, at room temperature
2 1/2 cups (625 mL) unsweetened plain almond milk or soymilk
1 cup (250 mL) pumpkin purée
6 oz (about 1 cup/250 mL) chopped vegan dark chocolate or chocolate chips
3 Tbsp (45 mL) arrowroot flour (arrowroot starch) or tapioca flour
1/4 cup (60 mL) coconut sugar or evaporated cane sugar
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) sea salt
1 Tbsp (15 mL) vanilla extract
1/4 cup (60 mL) pomegranate seeds, dried cranberries, or toasted chopped almonds, optional