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Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 2 Tbsp. Almond butter
- 2 Tbsp. Water
- 6 ounce Graham crackers
- 2 c. Pumpkin, cooked & pureed
- 1 pkt Silken tofu, hard
- 2/3 c. Maple syrup
- 1/4 c. Almond butter
- 1 Tbsp. Pumpkin pie spice
- 1 c. Water
- 1Â 1/2 Tbsp. Agar pwdr
Direcciones
- Lightly oil a 12" springform pan & seet aside.
- Mix together almond butter & water. Set aside. Grind graham crackers in a food processor into fine crumbs. Transfer to a large bowl & fold in the prepared almond butter-water mix till coarse crumbs are formed. Press firmly into bottom of prepared pan & set aside.
- Puree pumpkin, tofu, maple syrup, almond butter & spice. Set aside.
- Meanwhile, simmer water & agar in a small saucepan for 3 to 5 min, whisking constantly. Immediately add in to pumpkin mix & blend till smooth.
- Pour this mix into the waiting crust & smooth the top. Refrigerateovernight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 10 servings | |
| Calories 212 | |
| Calories from Fat 91 | 43% |
| Total Fat 10.23g | 13% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 119mg | 5% |
| Potassium 151mg | 4% |
| Total Carbs 29.06g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 17.06g | 11% |
| Protein 1.97g | 3% |
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