Preparing Paleo desserts for the Thanksgiving spread, like this recipe for no-bake triple chocolate pumpkin pie, is a perfect way to help balance out the table and show your loved ones all the creative ways they can incorporate healthy foods into the holiday feast.
Preparation time: 20 minutes, plus chilling time
Yield: 15 servings
Chocolate Pumpkin Filling (see recipe below)
1-1/2 cups raw pecans
1 cup Medjool dates (about 10–12 large dates), pitted
4 tablespoons raw cacao powder
1/4 cup Paleo-friendly chocolate chips, melted
Grease a 9-inch removable-bottom tart pan with coconut oil and place a piece of parchment paper on the bottom of the pan.
Chop the pecans in a food processor until they form a coarse meal; remove them to a large bowl.
Process the dates in the food processor until a creamy paste forms. Using your hands, mix the chopped pecans, date paste, and raw cacao powder. Press the crust mixture onto the bottom and sides of the prepared tart pan.
Evenly pour the Chocolate Pumpkin Filling over the crust.
Melt the chocolate chips slowly in a large bowl over simmering water (double boiler) and drizzle the chocolate over the pie. Refrigerate until the pie is set, about 4 hours.
Chocolate Pumpkin Filling
2 ounces 100-percent Paleo-friendly dark, unsweetened chocolate
One 15-ounce organic can pumpkin puree
4 tablespoons raw honey
3 tablespoons coconut oil, melted
1/4 teaspoon ground cinnamon
Generous pinch of salt
Melt the chocolate slowly in a large bowl over simmering water (double boiler).
When the chocolate is melted, remove the bowl from the heat and add the pumpkin puree, honey, coconut oil, cinnamon, and salt.
Using a rubber spatula, mix until all ingredients are combined.
Per serving: Calories 306 (From Fat 185); Fat 21g (Saturated 8g); Cholesterol 0mg; Sodium 22mg; Carbohydrate 34g (Dietary Fiber 7g); Protein 4g.