There’s a solution to Halloween and other festivities that bombard our children and us with sugar, MSG and the many other chemicals in our food. Don’t be part of the problem.
This year for Halloween, there’s The Teal Pumpkin Project. By putting out a teal colored pumpkin, you are informing the trick-o-treaters that you are not giving out candy, but some other treat (or trick as the case may be). In this way, we do our part not to increase demand and consumption of the candy-ridden festivities. Last year, I exchanged all of my daughter’s candy that she collected from trick-or-treating for little toys and games. She loved it and hasn’t stopped talking about this year’s festivities with same level of excitement. It doesn’t need to be about sweet treats. The purpose of The Teal Pumpkin Project is to raise awareness of numerous reactions and illnesses people are having to our processed food.
This year, throw out the candy bars and here’s a Halloween or fall treat to enjoy.
CRUST
Add to blender or food processor:
1 1/4 cup pecan
1/2 cup almond meal flour (I use Bob’s)
5 soft pitted dates (soak first if they are dry)
1 tsp cinnamon
Puree till it begins to form a ball.
Press into square dish.
Note: You don’t need to grease or line the dish first. The raw crust wont stick.
PUMPKIN LAYER
Add to a small pot:
3/4 cup coconut milk (1 cup of coconut flakes + 1 cup of water pureed)
3/4 cup pumpkin puree (I used home cooked pumpkin)
3 T raw honey
1/4 tsp sea salt
1/4 tsp cardamom
1/4 tsp ginger
3/4 tsp cinnamon
Simmer till honey is just dissolved.
Add:
2 T ground chia seeds
Whisk in chia flour while simmering for about one minute. Should be a gelatinous consistency.
Pour over crust.
Refrigerate till solid. Store in the fridge.