Pecan Pumpkin Pie Pudding
9th April 2015
New You Boot Camp Coconut Macaroons
9th April 2015
Ingredients
- 10 medjool dates pitted
- 1 cup almonds
- 1 1/2 tbsp dark cocoa powder unsweetened
- 2 tsp Cinnamon divided
- 5 oz Unsweetened Coconut Flakes plus more for garnish
- 1 tbsp organic virgin coconut oil melted
- 1/2 tsp vanilla extract
- Pinch of Himalayan Crystal Salt
- 1/3 cup pumpkin puree
- 1/2 tbsp maple syrup
Servings:
Instructions
- Place the dates in a shallow bowl and cover with water. Let soak for 20-30 minutes.
- Line a 9x5-inch bread loaf pan with wax paper. Place the almonds in a food processor and pulse to finely chop.
- Add the soaked dates, cocoa powder and 1 teaspoon cinnamon. Blend until a rough dough starts to form. Transfer the dough to the loaf pan and use a spatula to evenly flatten.
- Place the coconut flakes, coconut oil, salt and vanilla into the food processor and blend for at least one minute until a paste starts to form. Add to the loaf pan, spreading out evenly over the almond base.
- Add the pumpkin puree, banana, honey and one teaspoon of cinnamon to the food processor and blend until smooth. Spread evenly on top of the coconut mixture in the pan. Sprinkle with coconut flakes if desired and place in the freezer for one hour. Cut into squares to serve.
- Enjoy!
