Rustic Pumpkin Pie
Chocolate Peanut Butter Pie
Every year, during holiday season, I imagine crates of uneaten pie and pastry crusts swept away for the mere reason that the calories aren’t worth the taking. Sure, the cream, the flavor of the dessert, the gooey goodness centers beg to be eaten, while the poor bland white flaky base remains untouched and abandoned on plates. It may not be fair, but, if you’re understanding everything I’m saying so far, I’ve also go the solution for you. It’s a way for you to enjoy your dessert, right to the very end, and not worry about the unhealthy that may be happening in your body. For you to lick the plate, let’s make a crust that counts! Let’s make a crust that’s actually good for you, and offers all the sweet creams and custards some cookie crunch. And all it takes is a little dried fruit and nuts you have lying around in your pantry.
Caramel Squares
Whether you want your entire dessert to be healthier, or want the crust to be eaten, I’m adding a couple of recipes for you to try for yourself.
Walnut and Fig (rustic) Crust
1 cup walnuts chopped (the finer the chop, the finer the crust)
1 cup figs, chopped
Craberry “Cheeseless” Cheesecake
1/2 cup unsweetened coconut flakes
1 tbsp. coconut oil
1 tbsp. flax seed, ground and mixed with 2 tbsp. water
Process all ingredients well. Press into a pie dish and bake for 15-20 minutes in a 350 degree oven.
Date and almond (smooth and light)
1 cup dates, soaked for 4 hours, and drained
1 cup almond meal
1/2 cup slivered almonds, toasted
2 tbsp. coconut oil
Process dates until very smooth, add almond meal and coconut oil and process until well blended. Mix in slivered almonds and press into pie plate. Bake for 15-20 minutes at 350 degrees.
Healthy Couple, Healthy Family 