RAWMIO HAZELNUT SILK SAUCE OVER PUMPKIN PIE SORBET (raw vegan)
Yep, this is the time of year that everything comes up PUMPKIN. I feel that pumpkin pie is what everyone thinks of when you say pumpkin. Well I am no exception to this thought. I LOVE PUMPKIN ANYTHING especially PUMPKIN PIE! I just do not love the fluff that traditional pumpkin pie tends to add to my hind end though. So on this note, I need to find a healthy version of pumpkin pie to save the rear from expanding. I also need to find a pumpkin pie that excites my taste-buds too. RAWMIO HAZELNUT SILK SAUCE OVER PUMPKIN PIE SORBET is just what I need. The difference is that I have taken the classic pumpkin pie and given it a jarOhoney twist. I took all organic raw ingredients and turned it into a dessert that NO ONE will question the absence of the traditional pie on the holiday table.
So here is the story-A couple of weeks ago I joined up with Windy City Organics LLC to do recipe collaboration with a couple of their products. One of the products they sent to me was RAWMIO HAZELNUT SILK. This creamy (and DREAMY) white chocolate spread is perfection in a jar! It is a heavenly blend of raw coconut, raw hazelnuts, raw coconut sugar, raw vanilla bean powder, raw cacao butter and Himalayan pink salt… need I say more? Well now it is time to stop tasting it and apply it to a recipe. How does one enhance perfection? Well I decided to make it into the highlight of this dish- the sauce. Because the sauce is rich, I made the pumpkin pie base into a velvety sorbet instead of a heavy ice cream (the hazelnut silk is also in the sorbet). I feel that this allows the sauce to be the star of the show. Thus the soon-to-be-famous RAWMIO HAZELNUT SILK SAUCE OVER PUMPKIN PIE SORBET was born. WAIT, STOP RIGHT THERE! Did we all forget that this is actually HEALTHY?? Now that I have got your taste buds in a frenzy, go online to RAWGURU.COM and order up a couple of jars of RAWMIO HAZELNUT SILK and prepare to WOW everyone at your upcoming holiday meals!
A CHEF’S TIP : serve the RAWMIO HAZELNUT SILK SAUCE warm. How to plan this is 1 1/2 hours before serving make your sauce.
MAKES 12 INDIVIDUAL SERVINGS LIKE SHOWN IN ABOVE PICTURE
–TO PLATE LIKE THE PICTURE SHOWN ABOVE…
12 mini pumpkin gourds (pick ones that have no blemishes, vibrant color and are firm).
24 small scoops of pumpkin pie sorbet (recipe below)
RAWMIO HAZELNUT SILK SAUCE (recipe below)
1/4 cup sundried organic raw coconut meat
1/4 cup raw organic cashews
1/2 tsp water
In a food processor, fine grind the coconut and cashews. Add the water and blend well, this is your topping. Wash and dry the gourds. CUT THESE LIKE A JACK-O-LANTERN– Use a small sharp knife and cut around the stem part out to about 1 inch from the edge at a slight angle go in towards the stem. Remove the top and reserve. Use a small spoon and remove the seeds and web inside the gourd. Gently scrape the inside of the gourd to clean out any remaining webbing or seeds. Rinse well and dry. Place each cleaned gourd and its top on a serving plate. Now in each stack 2 scoops of ice cream inside the gourd on top of each other. Evenly drizzle the sauce on each, evenly sprinkle the topping on each and serve. ENJOY!!
PUMPKIN PIE SORBET
8 sun-dried organic madjool dates, cut in half
1/2 cup water
5 cups large chunks of raw organic baking pumpkin meat
1/2 cup water
2 1/2 cups fresh organic mature coconut milk
1/2 tsp fresh ground pink salt
1/4 cup raw organic coconut crystals
1/4 cup warmed coconut oil
1/2 cup RAWMIO HAZELNUT SILK SPREAD,warmed
Cut your dates in half and place in a small bowl. Cover with 1/2 cup water and set aside. In a food processor, fine chop the pumpkin meat 1 cup at a time with about 3 TBSP water. Place on the solid tray of your dehydrator. Spread out into a thin layer. Dehydrate for 3 hours, stir after 1 hour. In a small sauce pan on low heat, bring the coconut milk to 100 degrees F(use a calibrated thermometer), stir often. Now continue to reduce the coconut milk down to 1 3/4 cup (about 1 1/2 hours). Remove from the heat and set aside. Take all the pits out of the dates, reserve the dates and liquid, discard the pits. In your blender add the prepared pumpkin meat, reduced coconut milk, soaked dates and soaking liquid, pink salt, coconut oil and RAWMIO spread- blend until creamy and smooth on high. Place this mixture in your ice cream maker and complete its cycle. Use a small (it looks like 1/2 the size of a regular traditional scoop) ice cream scoop and scoop out 24 scoops of ice cream. Lay on a flat tray on parchment paper and freeze for 2 hours. Remove from the tray and place in a sealed container back in the freezer and freeze overnight. Before you are ready to serve, allow to rest at room temperature for 10 minutes.
RAWMIO HAZELNUT SILK SAUCE
3/4 cup fresh organic mature coconut milk
1/3 cup organic raw cashews
1/2 cup RAWMIO HAZELNUT SILK SPREAD, warmed
In a small sauce pan on low heat, bring the coconut milk to 100 degrees F(use a calibrated thermometer), stir often. Now continue to reduce the coconut milk down to 1/2 cup (about 1 hour). Remove from the heat and set aside. In your blender, add the cashews, fine chop on high. Now add the coconut milk and blend on high for 1 minute until smooth. Now add in the warmed RAWMIO spread and blend on high for 1 minute. Serve.