HALLOWEEN TREATS - Sip & Snack Saturday

WOOP WOOP WOOP!!! Guess What?!

The #8WEEKSCHALLENGE "Hot & Healthy by Halloween, Is Now Over!!! You can now relax for a bit before the next one.

I have already measured a few of you! And I can just say CONGRATULATIONS to all of you for the Hard work. You have been really good and committed both the gym and eating healthy.... I am so proud of you!!!

I will be announcing who is the winner of the SPECIAL SPA TREATMENT sometimes next week. After I've got all your results in hands!

In the Mid time, Since it's Halloween today, and that the 8WEEKS CHALLENGE is over, I thought it would be great to concentrate on some "Candies and Treats" Recipe!

NOT only 1 recipe but over 7 treats to enjoy with kids, friends and Family during this WE.

But becareful!!! Don't go Overdose!! Just some little indulgement... I treat a Day so pick your favorite one!!

And If you have the NutriBullet then it will make all theses recipes even easier!!

Easy Vegan Pumpkin Pie

Make 10 servings

M6 of SLIMher Nutrition Plan

Ingredients

Crust

• 2½ cups almonds

• 7-8 dates

• ¼ tsp vanilla

• ¼ tsp salt

• 1-2 tbsp water

Filling

• 3 cups shredded pumpkin or butternut squash

• 1½ cups coconut milk

• 20-25 dates

• ½ cup maple syrup (or another liquid sweetener of your choice)

• 1 tbsp vanilla

• 2 tsp ground ginger

• 2 tsp cinnamon

• 1 tsp nutmeg

• ⅛ tsp turmeric

• ⅛ tsp salt

Directions

1. To make the crust, soak dates in hot water for 2-3 minutes (if using Medjool dates). Depending on how hard your dates are, you might need to soak them for 10-15 minutes.

2. Place almonds in a food processor and pulse until they become ground.

3. Add the rest of the ingredients except for water and process. Add water gradually to reach the desired consistency.

4. Press the crust into the bottom and up the sides of a pie pan (9-10 inch). Make sure that the sides of the crust are thick enough for you to take out the pie easily when it's set.

5. For the filling, peel and cube the pumpkin or butternut squash. Shred using a food processor. You will need 3 cups of shredded pumpkin/squash for the filling.

6. Combine all ingredients in a blender and blend until smooth.

7. Pour the filling into the crust and let set in the fridge uncovered overnight or for at least 6 hours.

Notes

Store the pie in the fridge for up to 1 week. Please note that maple syrup is not considered raw vegan. If you want for the recipe to be entirely raw vegan, you can substitute it with agave or coconut nectar.

5 POPULAR CANDY but MADE at HOME, so no additive, no conservator.... Yummm!

#sipandsnacksaturday #treat #lifestyle #slimher