Vegan Pumpkin Pie

Thanksgiving may be over, but this holiday pie can take your through Christmas. Vegan it may be, but it’s absolutely rich, deep, and reminiscent of its unhealthier counterpart.

Vegan Pumpkin Pie



(Recipe adapted from


– 1 cup rolled oats

– 2 cups pecans (raw)

– 1 tsp cinnamon

– 1/2 tsp salt

– 1/4 cup maple syrup

– 1 tbsp butter (I used Earth Balance)


– 2 cups canned pumpkin

– 1/2 cup sugar

– 1/4 cup coconut butter

– 1 tbsp butter (I used Earth Balance)

– 1/3 cup maple syrup

– 3 tbsp cornstarch (I used arrowroot powder)

– 2 tsp vanilla extract

– 2 tsp cinnamon

– 1/2 tsp ground ginger

– 1/2 tsp nutmeg


Food process the oats until they reach a fine flour-like consistency.


Add the pecans and process until the mixture begins to clump.


Meanwhile, in a saucepan, melt the earth balance butter with the maple syrup, and immediately fold into the crust mixture along with the other spices.


Form the crust in the bottom and edges of a buttered glass pie dish.


For the filling, first combine the arrowroot powder with the maple syrup, stir to combine thoroughly and then add the rest of the ingredients.


…so it looks like this:


Poke the crust with a fork to allow steam to escape while it cooks.


Bake at 375 degrees Fahrenheit for 25 minutes. Remove the crust from the oven, pour the filling into it and pop the dish back into the oven for another 25-30 minutes at 375 degrees Fahrenheit.


About 15 minutes into the 2nd round in the oven, cover the sides of the pie (the crust) with aluminum foil to prevent burning. Pop back into the oven for the remaining 15-20 minutes.


When all is done and the center of the pie is cooked through (check that a toothpick comes out clean), let the pie cool to room temperature and then put it into the refrigerator for at least 3 hours to cool.

After the wait…


Excuse the lighting of the horrible stand-in camera I’m forced to use these 2 weeks, but you get the idea! Serve with some maple syrup and coconut-based ice cream!

SO rich, delicious and seemingly naughty.

Bon Appetit!

xo Aylin

GoKolate Cake

I was going to dub this vegan, but it really doesn’t need a disclaimer like that, so why hint that it possibly does? No excuses necessary–it stands alone.

Not to say that vegan is an understood compromise–because it isn’t–but more times than not, you can tell when something has been veganized or healthified or whatever-ized. It has that aftertaste about it, that crunch, that “hm….I like it, but only because I subliminally know it has been altered to be healthier, so I’ll give it the benefit of the doubt” subtext. Not in this kitchen. NEVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

It rivals your traditional chocolate cake, and the topping is hands-down the creamiest, lick-worthy icing I’ve ever had…and icing?…that, my friends, I have had much of. The great part is you can actually sit there and eat the icing alone…for breakfast. It’s good-for-ya stuff.

Some of the ingredients are healthier (surprisingly enough, not anymore expensive) versions of the traditional ones.  Nothing you can’t find at your local grocery store if you’re looking for it.

Gokolate Cake w/Gokolate Icing


– 1 cup spelt flour
– 1/4 cup of sugar
– 1/2 tsp baking soda
– 1 tbsp arrowroot powder
– 1 tsp kosher salt
– 1/3 cup cocoa powder
– 4 tbsp of maple syrup
– 1/3 cup coconut oil
– 1/2 cup homemade almond mylk

– 2 avocadoes
– 1 tbsp almond butter
– 1 tbsp arrowroot powder
– 1/4 cup cocoa powder
– 1 tsp vanilla extract
– 1/4 cup almond mylk
– 3/4 cup maple syrup
– 1/4 tsp kosher sea salt
– 1 bar dark chocolate, melted


Assemble the dry ingredients for the cake.

Clockwise from 9 o’clock: burgeoning cup of spelt flour, 1/4 cup of sugar, 1/2 tsp baking soda, 1 tbsp arrowroot powder, 1 tsp kosher salt and 1/3 cup cocoa powder.

Into a large bowl they go!

Set this big bowl aside.

In a smaller-sized bowl, combine all the liquids for the cake. Now, coconut oil will harden if in a slightly cooler temperature, so I set this smaller bowl  atop a double broiler to melt the coconut oil and allow it to evenly distribute throughout the liquid mixture.

4 tbsp of maple syrup, 1/4 cup (actually 1/3 cup) coconut oil and 1/2 cup homemade almond mylk.

A double broiler works like this: smaller saucepan with boiling water, a larger saucepan that fits on top with whatever you want to melt in it. It indirectly melts/warms sensitive things such as chocolate, candy, milk, and basically anything that you do not want to burn.

Add this liquid mixture to the previously prepared dry mixture.

Whisk whisk whisk.

I used my clean hands to coat the bottom of a 10-inch round glass pan with coconut oil.

Then, popped the cake batter in the oven for 25 minutes at 375 degrees F.

While that sweet Jesus bakes, prepare the icing/filling/creme.

Assemble the ingredients: the meat of 2 large avocados, 1 tbsp almond butter, 1 tbsp arrowroot powder, 1 tsp vanilla extract, 1/4 cup homemade almond mylk, 3/4 cup maple syrup, 1/4 cup cocoa powder and 1/4 tsp kosher sea salt (unpictured).

And, of course, 1 bar of your favorite dark chocolate melted on the double broiler.

Combine all together in the food processor until well combined to creamy craziness.

Check the consistency: thick, yet fluffy.

When the cake is done, it’ll look as such:

I placed this in the freezer for a few minutes to speed up its cooling down trajectory.  Then, when cool enough, I layered the icing on top.


I know you’ll enjoy this one!