Holiday Gift Box Now Available

I'm excited to announce that starting December 1st and throughout the entire month, we will be offering a limited edition holiday gift box.  They are our fudge brownie Maca Mojo truffles and make a perfect HEALTHY addition to your holiday gift list.  You can buy our holiday truffles HERE.

The box makes a great hostess gift or stocking stuffer...

Or you can arrange them on a tray give your guests a healthy option at your next holiday party, pretty red wrappers included!

Raw Vegan Pumpkin Pie

Here come the holidays, which in my family usually means lots of eating.  This year I’m going to try adding a few healthier treats in the mix.  A lot of times when I’m experimenting in the kitchen with healthier versions of traditional favorites I end up thinking “this is good but…” which means its nothing like whatever I was really craving.  This is why I’m so excited to share this recipe for a raw vegan pumpkin pie.  It is really yummy, has all the spicy warm flavors of the pumpkin pie you know and love but somehow feels fresher and pumpkinier.  Since this recipe is missing all the cream and butter it also won’t leave you feeling like you have a rock in your stomach for the rest of the day.

Ingredients

Crust

1 ½ cups raw pecans

2/3 cup raisins

¼ cup unsweetened shredded coconut

1 tsp. vanilla extract

Grind pecans into a flour using a food processor.  Slowly add raisins until they are fully blended then add coconut and vanilla extract.  Grind until everything has been combined.  Take mixture and press into a 6” pie shell or 4 individual tart shells to form the crust.  Place the piecrust into the refrigerator to set while you make the filling.

Filling

1 ½ tsp. vanilla

1 tsp. cinnamon

½ tsp. pumpkin pie spice

4 Tbsp. coconut oil

2 cups diced sugar pumpkin

1 cup of pitted dates

5 Tbsp. of nut milk (I like to use hemp or coconut, but any will work)

Add all ingredients except the dates in a food processor and mix until there are no lumps.  Slowly add dates one at a time until fully incorporated. The most important part here is to really grind everything up because this is what is going to transform the mixture from a vegetal raw pumpkin taste to a creamy pumpkin pie filling.  Mix until you think you are done then mix some more.  Stop when everything starts to get a little warm. 

Pour your filling into your pie and top with some finely chopped pecans. Chill for at least 8 hours or up to 2 days.  Letting the pie chill will firm everything up and allow the flavors to blend.  

Added bonus—if you have any leftover filling you can use it as a dip for your favorite fruit or any other way you would use pumpkin butter.  Personally I like to eat it with a spoon!

What the Heck is Lucuma

Sometimes referred to as “Incan Gold”, Lucuma is a fibrous fruit native to South America.  It was considered an ancient symbol of fertility and creation that has been part of the Peruvian diet for thousands of years. It remains a popular flavor in many countries, even eclipsing vanilla and gasp…even chocolate!

So what does it taste like?  And why is it worth trying?  Well first of all there is the taste.  It’s sweet with a kind of caramelly creamy flavor, yum!  And while the fruit is naturally sweet, it is low on the Glycemic index, which makes it a great option for anyone trying to avoid sugar.  It’s also a good source of 14 essential trace minerals, antioxidants, vitamins including beta-carotene and niacin as well as minerals including zinc, potassium, calcium, magnesium, and iron

OK so back to the taste.   I like to use Lucuma in all kinds of different ways.  It’s great as a healthy and quick way to satisfy a sweet tooth.   Try sprinkling it over your morning yogurt or cereal, adding it to smoothies or making Lucama flavored ice cream.  Of course you can always just open a box of Superfoodie Lucuma Chai bites too.

Here is my quick and easy recipe for Lucuma ice cream.  I think it’s a perfect flavor for a holiday dessert.

 

Raw Vegan Lucuma Ice Cream 

Ingredients

½ Cup Lucuma Powder

1 Cup Cashew Butter

1 Vanilla Bean

¼  Cup of Honey or Coconut Palm Nectar

1 Cup of Filtered Water

Pinch of Himalayan Sea Salt

Slice vanilla bean in half and scrap all of the paste inside into a medium bowl.  Add remaining ingredients and mix together until smooth, I did this by hand but you can use a mixer or blender if you like.  Now if you have an ice cream maker, pour the ingredients in and follow the directions for your particular model.  If you don’t then pour the mixture into a container and freeze overnight.  Once the mixture is firm its ready to scoop out and enjoy.  If you are the kind of person (and YES I am such a person) who likes the ice cream that comes in small tubs with funny names and is packed full extra yummy things mixed into the ice cream, but you want a healthier option, simply try adding a few crumbled Superfoodie Lucuma Chai bites into the mix before freezing.  It’s kind of like a cross between adding macaroons and cookie dough bits.