- 1 Pie Pumpkin (Raw)
- 2-3 Lbs Pitted Dates
- 3 Ripe Persimmons (Very soft to touch)
- Half Cup Raw Carob
- 1 Tbs Cinnamon
- 1 Cup Pecans (Use extra dates if you want it to be fat free)
- 1 Cup Dried Black Figs
- 1 Tbs. Pumpkin Spices (Nutmeg, Clove, Etc.)
- 1 Tiny Pinky of Ginger
- 1 Small Vanilla Bean
Directions for Layer One
In a food processor, combine 3/4 cup of pitted dates with the cup of pecans. Sprinkle with cinnamon. Process until it reaches a cookie-dough consistency. Press the mixture into the bottom of your brownie pie dish, and get ready for layer two!
Directions for Layer Two
Fudge Brownie Chocolate Sauce
In a high speed blender like a Vitamix, blend 3/4 cup pitted dates with your dried figs and carob powder. Be sure to de-stem the figs. You may need to add a cup of water to help it blend. You can also add cinnamon. When you get your fudge brownie “chocolate sauce,” spread it on top of layer one. Layer two is complete!
Directions for Layer Three
The Pumpkin Pie
Blend your pie pumpkin, the remaining pitted dates, spices, and persimmons until you get a creamy filling! Spread this mix on top for layer three!
Place your brownie pan into the freezer to set for 1-2 hours.
When it’s ready, take it out, slice, share, and enjoy!
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