For some people, finding ways to eat clean is a chore. For me, it is something I love and couldn't imagine going back to filling my body with all the extra garbage it was being bombarded with before I made the change in my kitchen. Eating vegetables that were on the vine that morning, eating lean meats that were grass fed, and eating the freshest and most delectable fruits I've ever eaten makes me happier than I should admit, but as with any eating habits, I've had to be careful of the "little traps." Now, I don't mean traps as in I have to watch my step ever so carefully as to not set off some sort of net covered with leaves that will swoop me off my feet while I blindly eat a carrot. The "traps" I'm speaking of are the ones I struggle with as far as my eating habits go. The "But it's health food..I can eat more of it right?" or "Almonds are good for you..I'm just going to eat this almond butter out of the jar" type stuff. Yes, these foods are clean, and are indeed healthy, but too much of a good thing my dear...this isn't to say that you shouldn't indulge. Hell, live a little. Want some real deal PSL on your weekend? You deserve it! It's your brother's birthday? Save me a piece of cake! I indulge every now and again, but I have had to train myself to be mindful of my portion sizes and keep to my snack times as to not go "nuts", excuse the bad pun, when it comes to a handful of dark chocolate covered almonds. A few, sure! A bag? Stop it!
One of my brother's favorite desserts, if not all time numero uno, is pumpkin pie cheesecake. EEEVERY year this kid, I say kid and he's 25 this year ugh..I'm getting old, anyways..every year his birthday request is not a Spiderman cake or some sort of three tiered Cake Boss creation; Instead, he requests a pumpkin pie cheesecake. Anytime I see a pumpkin pie cheesecake, I instantly think of my less funny and far less attractive (Sorry Josh, my blog my rules.) not so much younger brother o-mine. This recipe is for you.
For this recipe you will need:
PIE
3/4 Cup Pumpkin Puree
1/2 Cup Almond Butter
1/2 Tsp Pumpkin Pie Spice
Pinch of Salt
3 Packets of Stevia in the Raw
1 Tsp. Vanilla Extract
2 Tbs Maple Syrup (Agave will work also)
Crust
1 Cup of Pitted Dates
3/4 Cup Walnuts & 1/4 Cup Set Aside for Topping
1 Cup Shredded Unsweetened Coconut
1 Tsp. Vanilla Extract
This recipe could not be any simpler I promise. First off, you are going to take all of the pie ingredients, yup every last one of them, and throw..no..pour them gently into a food processor. Turn that bad boy on and let it go for about a min. Take the top off and push the mix that has tried to escape up the sides down towards the bottom and turn it on again just until it incorporates also. Pour the mix into a mixing bowl and set aside.
Now you're going to take all of the crust ingredients & gently pour them into the food processor. Turn it on again until everything gets chopped up nicely. You're going to want to see pieces of date and coconut and walnut..You're not making a paste. I decided to put my crust into a spring form cheesecake pan, but you can put it in anything you like. Now...push the crust down flat so that it is even (you don't want one side to be all crust and one side to be all pie filling. Once you've mashed it down to an even layer, top the crust with the pumpkin pie filling and spread it evenly over the top. Cover it with some plastic wrap and let it sit in the freezer overnight. Transfer it to the fridge about an hour before serving and you're good to go.
Now, the moment you've all been waiting for...the reveal...
As for nutritional information, please note that this is just an estimate. The nutritional value of your pie will vary depending on the ingredients you choose & portions you add. It should be used as a guide and not a definite. Happy eating loves!
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