4 Delectable Vegan Holiday Desserts By World-Renowned Vegan Chef Matthew Kenney

Pumpkin Chocolate Pie with Chocolate Crust, Sous-Vide Pumpkin Filling, with Coconut and Cardamom Cream (makes 6)

4 Delectable Vegan Holiday Desserts By World-Renowned Vegan Chef Matthew Kenney

Chocolate Crust

  • 4 cups raw almonds
  • 1 cup coconut flakes
  • 6 dates, soaked
  • 3 tablespoons cacao powder

Sous-Vide Pumpkin

  • 3 cups pumpkin, medium dice
  • 1 cup agave
  • 1 cinnamon stick
  • 2 each cloves, whole

Pumpkin Filling

  • 3 cups sous-vide pumpkin
  • 11/2 cups cashews, soaked
  • 11/2 cups maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 3 tablespoons sweet potato flour (dissolved in a 1/4 cupfiltered water)
  • 1 teaspoon pink salt
  • 3/4 cup coconut oil

Coconut and Cardamom Cream




  • Makes enough to fill two 11-inch pastry bags
  • 5 cups coconut meat
  • 1 cup plus 2 tablespoons filtered water
  • ⅔ cup agave
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon coconut oil
  • 3 teaspoons ground cardamom
  • 1 pinch salt
  • 21/2 teaspoons agar

Assembly

Using the pastry bag, make dots of the coconut and cardamom cream, covering the top of pie completely. Slice into pieces and serve.

Blueberry-filled Linzer Cookies Coming On The NEXT PAGE

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