These nori rolls are super quick and easy to make!
I added activated almonds, coriander and rice vinegar to the cauliflower to help it bind together.
I think its good to have a mix of softer fillings like avocado and firmer ones like carrots... For a bit of crunch!
I used avocado, beetroot, apple and sprouted green lentils!
Gluten Free, Raw, Vegan!
Chocolate fudge brownie with crunchy coconut pieces and goji berry surprises for the taste buds.
Gluten free, Raw, Vegan!
I love pumpkin... So it just makes sense to make it into a pie!
Those sweet little dessert pumpkins are of course ideal for this recipe, but any pumpkin will yield a great result!
The Crust
1/2 cup brazil nuts
1/2 cup pecans
2 cups coconut flakes
8 Medjool Dates
1 Tbsp coconut oil
In your food processor with the S blade process all ingredients until it starts to stick together.
Press into a 25cm spring form pan and refrigerate.
The Filling
8 cups of diced pumpkin
8 medjool dates
4 tablespoons coconut oil
1/3 cup Maple syrup
2 tsp Cinnamon
1tsp Nutmeg, ginger and clove
In your food processor process pumpkin then add other ingredients and process more...
You could add this to the crust now for a textured filling or for a super smooth finish, transfer the mixture to your most powerful blender then set in the fridge for at least 3 hours...
I highly recommend using a quality Canadian maple syrup for that authentic sweetness...
Alternatively you could use agave nectar or even raw honey if you prefer.
