I'll put a picture later Oh my god this is SO GOOD! For those who dont have a food processor Don't need to dehydrate
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Recipe Directions

For the crust:

Pass the entire coco in the blender with the re-hydrated plums, a slice of avocado and a bit of water

For the filling:

Pass the pumpkin, 1/2 avocado, 1 zapote (or the sweetener), a bit of coco water, a bit of fresh ginger.

After, when it's creamy, have some cinammon, muscade nut and clover.

Put the crust in a glass pan, press it good. Add the pumpkin filling.

Let it about 4 hours in the fridge then eat and appreciate mmmmm!

I didn't use dates because I can't find some in Nicaragua. I use a zapote to put everything more sweet because I don't fine agave nectar. It was de-li-cious. But, I will try to put it in the freezer: i don't want to loose it in a few days. Maybe it will still be good!

Tell me if you tried it and, don't forget that you can put your personal touch! :o)

Fonky's Thoughts

By fonky

I'll put a picture later

Oh my god this is SO GOOD!

For those who dont have a food processor

Don't need to dehydrate

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Well I did a very big one... I'd say about 2 cups

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I don't have access to fresh cocos, how many cups would you say is the coco part? thanks.

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