RAW PUMPKIN CRUMBLE RECIPE

This pumpkin crumble mixture requires a food processor to make, but with only 4 ingredients (coconut, dates, walnuts and sea salt) it's super quick to make and very versatile. Combine with pumpkin filling. Store separately in fridge.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 261kcal

Author: website

Equipment

Blender

Ingredients

PUMPKIN FILLING

1 cup pumpkin chopped
1/2 cup dates
1/8 cup water
3 tablespoons maple syrup or agave nectar or honey
2 tablespoons coconut oil
1/2 teaspoon cinnamon
1/4 teaspoon sea salt

CRUMBLE

1 cup dried coconut
1 cup pecans or walnuts
1/4 cup dates
1/4 teaspoon sea salt
1/4 cup dried cranberries optional

Instructions

Place all "pumpkin filling" ingredients into blender and blend until well combined. Set aside.
Re: "crumble," briefly process coconut, nuts and salt until pecans are reduced in size.
Add dates and continue to process until mixture is coarse meal that still looks fluffy. Do not over-process. (You may still see small dark chunks of dates, but that’s okay.)
Optional: Once crumble is done, you can optionally add in your dried cranberries for additional festive color.
Once you are ready to eat, combine as you wish (see pics). Generally, the crumble should go on TOP because it won't get soggy as quickly.

Notes

Here's a perfect Halloween, Thanksgiving or Christmas treat that can be whipped up super quickly. No prep or waiting required!
Some warnings:
Do not combine the fruit with the crumble mixture until you are ready to eat!! Otherwise everything will get soggy. Avoid assembling the two until *immediately* before eating. Leftovers should be stored separately - one container for crumble, another container for the pumpkin mixture. Feel free to make both items and store them in the fridge in advance though.

Nutrition