Pumpkin & Coconut Ice-cream Pie

Pumpkin and Coconut Ice cream Pie

• 500 g dried dates (finely chopped)
• 100 ml coconut milk
• 1.5 medium-sized Kent pumpkins (diced)
• 1/2 cup slithered almonds
• 2 Tbsp sesame seeds
• 1 tsp cinnamon
• 6 cloves (crushed)
• 2 Tbsp vanilla paste
• 2 Tbsp honey
• 1 cup water
• 1/2 cup plain rolled oats

1. Steam pumpkin. Once soft, blend with Coconut Milk. Remove from the blender, refrigerate for 2 hours. Re-blend to fluffy nice cream texture.
2. In a pot, bring water and dates to boil then simmer. Add oats, almonds, cloves, honey, cinnamon and sesame seeds and cook.
3. Evenly spread the date mixture into a baking pan. Freeze for 2 hours.
4. Top base with pumpkin nice-cream and refrigerate overnight.
5. Remove from the fridge, slice and enjoy.
6. This ice-cream pie is the ultimate summer dessert! It's incredibly delicious and super healthy, packed full of veggies and protein.

Dessert