Got your contribution for Thanksgiving dinner prepped and ready to go....?!
If you just snorted to yourself reading that like I did to myself writing that, then you need this recipe! 🤣First of all, it's pumpkin pie - classic Thanksgiving staple every table needs. Sure, sure some people won't eat it, but who cares! Second, NO BAKE. Enough said there.
While the ingredient list and the instructions below, might look a bit daunting this recipe literally takes no longer than 10 minutes to create! 🙌
½ cup chopped pecans, toasted
¼ cup unsweetened shredded coconut, toasted
4 Medjool dates, pits removed
1 Tbsp. + 1 tsp. extra-virgin organic coconut oil, melted
Nonstick cooking spray
1½ cups canned lite coconut milk
½ cup water
2 envelopes unflavored gelatin (preferably from grass-fed cows)
½ cup pure pumpkin puree
2 scoops Vanilla Plant-Based Vegan Shakeology (or Vanilla Whey Shakeology)
¾ tsp. pumpkin pie spice
To make crust, place pecans, coconut, dates, and oil in food processor; process until well blended.
Press pecan mixture into 8 x 8-inch baking pan that has been lightly coated with spray. Set aside.
Place coconut milk and water in small saucepan. Sprinkle with gelatin. Allow to bloom for 5 to 10 minutes.
Heat coconut milk mixture over medium heat for 3 to 4 minutes, or until gelatin has dissolved. Remove from heat. Allow mixture to cool to room temperature (approximately 73° F).
Add pumpkin; whisk to blend.
Add Shakeology and pumpkin pie spice; whisk to blend.
Pour coconut milk mixture evenly over crust; cover. Refrigerate for 3 to 4 hours, or until pumpkin mixture has set.
Cut into eight bars (approximately 2 x 2 inches).
Serve immediately, or store in an airtight container in the refrigerator for up to three days.
Portion Fix Containers: ½ Purple, 1 Blue, ½ Orange, ½ tsp.
2B Mindset Plate: Enjoy this as an occasional treat. Be sure to track it.
Find more information about this new flavor on Beachbody's blog here.