Holidays are so busy, but this pie is not a time sucker, or even an oven user! Just a good blender or food processor required!
1 can (15oz) pure pumpkin
10 dates, soaked to soften then drained
coconut oil, about 3tbs
1 dark chocolate bar of choice (I used one with a chili kick to it!)
Pumpkin pie spice 1tsp
nutmeg 1 tsp
1/2 brown puffed rice cereal, crushed
4 chocolate shortbread cookies, crushed
1/2 cup cocoa powder
handful of pomegranate pearls
For the crust:
Take the dates and 2 tbs coconut oil (warmed) and process/puree them in you high speed mixing device. It will make a sticky goo! Use about 2/3 of this goo with the rice cereal, shortbread, and cocoa powder to smush them together until you get a consistency that doesn’t fall apart but isn’t too sticky to press into your greased pie tin. Add more of the goo if needed to get that consistency. Put in the fridge.
For the filling:
Throw your can of pumpkin in with the remainder of coconut oil/dates and add the cinnamon, nutmeg, and pumkin pie spice. I like mine pretty spicy, but you can add slowly to get the amount you like. Puree until creamy and pour into your pie crust.
For the topping:
Break up your chocolate into small chunks and add 1 tbs of coconut oil. Microwave or double boil until just melted, stirring frequently to avoid overcooking. Then drizzle over the top of the pie and either leave in drizzle patterns, or smoothe together with a spatula to form a layer over the top of the pie. Sprinkle pomegranate pearls over the top and refrigerate overnight to firm up. Enjoy!!