Welcome to the second round of Whispy Quiddy Concoctions where I, Shiloh Adlar, show you some of my incredible raw vegan recipes that are Kennilworthy Whisp and Quidditch Fan Approved. These recipes feature some of Harry Potter’s favorite treats as well as recipes in general that we see in the Harry Potter books.
I hope you all got to make and try Harry’s favorite dessert, the wonderful treacle tart, last month. I certainly enjoyed mine! Now, seeing how it’s the time of year that pumpkins are plentiful, I decided to make a pumpkin recipe. I had originally planned on making pumpkin juice, but that did not happen for multiple reasons. Maybe in a later issue. Instead, I decided to make raw vegan pumpkin pie in which I do have pictures to accompany! Are you all ready to try this deliciousness? I know I am. Let’s get started!
For this recipe, you will need:
1.5 cups of raw cashews
½ cup pitted medjool dates
¼ cup dehydrated coconut flakes
A little bit of pink himalayan salt or sea salt
1 cup cashews
1 cup chopped sugar/pie pumpkin (cut into cubes)
½ cup raw coconut oil (coconut oil is a MUST because it hardens when it’s cooled)
½ cup raw agave nectar (or raw coconut nectar)
½ cup pitted medjool dates (to make it even sweeter!)
½ cup water
2 inches of vanilla bean (split open and scoop out the bean inside)
1 tsp cinnamon
⅛ tsp ground cloves
You will also need a food processor and a high speed blender.
First, we are going to make the crust. You will want to process the cashews in the food processor before doing anything else. Cashews are easier to breakdown than other nuts, so you don’t need to soak them if you don’t want to. However, you certainly can soak them for 2-4 hours if you want to make them faster to process.
Once the cashews have broken down enough, add the rest of the crust ingredients to the processor and process until you have a mixture that is well blended and sticky. Dump the mixture into a pie pan (or whatever you have available like I did with my glass container) and push it down until it lines the bottom of the pan, is firm, and looks like a crust.
Now it’s time for the filling which is the best part! Actually, the crust is pretty good all by itself, but if we eat it now, then we wouldn’t have any for our pumpkin pie!
When you have the perfect sweetness, pour your filling onto your pie crust. Smooth it out so there are no bumps are weird pockets, cover it with a lid then stick it in your freezer. This is where the magic happens. After about four hours, you’ll have pumpkin pie that’s ready to eat! If you’re not serving it all at once, make sure you keep the pie in the freezer so it doesn’t lose it’s pie like consistency. I also sometimes just put mine in the refrigerator after freezing it first.
The last step should you choose to embark on it, is to add raw vegan coconut whipped cream! This is a more difficult recipe to make as it takes longer and requires breaking open a coconut to scoop out the meat and the water. You can find recipes to making raw vegan coconut milk online which basically involves blending the meat with the water then straining it in a nut mylk bag. If you don’t want to go through that process, you can always use canned coconut milk instead, just know that it won’t be raw.
Either using the raw milk or the canned milk, you’ll want to put it in a bowl and put it in the refrigerator for 24-48 hours so the fat separates from the water. Once this is complete, you are going to either carefully pour out the water or scoop out the milk fat with a slotted spoon. Once you have the milk fat scooped out, you are going to mix it with 4 tbsp raw agave nectar or coconut nectar as well as ½ tsp powdered vanilla bean or 1 tsp vanilla extract. Mix this together until what you have is all fluffy, and you have coconut whipped cream. Take a spoon and top off your pie slice for a perfect dessert after a holiday meal or anytime you want. Store what you don’t use in the refrigerator. Enjoy!