**LOCAL PICKUP ONLY**
Delivery is not available at this time. Local pickup only. Please store in fridge until nearing time ready to serve. Can freeze for up to 6 months.
About Our Dessert
Our desserts are made out of real ingredients, making them very rich and dense. Please take this into consideration when serving.
Sara’s first original recipe she made when first starting as Pastry Chef for Matthew Kenney Culinary nearly a decade ago. This pie has fed many at retreats shes hosted, yoga teacher trainings, private dinners, and many friends over the years.
A spin on a traditional pumpkin pie, made with local organic Michigan pumpkins. Blended with medjool dates, tahini, coconut oil, and a little maple syrup, and our homemade pumpkin pie spice. Don’t be turned away by raw pumpkin, it is totally edible if blended well enough to a completely smooth consistency. This filling is so smooth, rich, and luscious, you’d never even guess. Infused with our dual extracted reishi mushroom from our tonic page for incredible health benefits & better digestion. It is poured into a handmade grain-free sprouted buckwheat and coconut flour cookie crust made from scratch, intentionally shaped by hand, and parbaked prior to filling.
Topped with a little ganache, blackberries, and rose petals. We believe we achieved the perfect texture every pie deserves! Amazing with coconut cream or a scoop of vanilla ice cream!
From sprouting our buckwheat groats to increase digestibility and neutralize flavor, to dehydrating and grinding into flour, we keep all ingredients in as pure of a form as possible.
All of our products are vegan, nut-free, and use very minimal amounts of tahini, our only seed product, in pies & fillings as a fatty binder. We only sweeten with organic Vermont maple and medjool dates. Our only oil/fat is unrefined extra virgin coconut oil.
We use no inorganic ingredients, industrial plant oils, or generic brand spices. There is no salt in our recipes anymore other than in some fillings and flake salt on top.
Sara has been a raw and living foods, holistic, retreat, and private chef for a decade. She has worked in over a dozen upscale restaurants and bakeries. She has written and taught courses for Matthew Kenney culinary (aka Plantlab), continuing education credits for health professionals, published two cookbooks, and fed thousands over the years.
100% organic, handmade. Cookie Crust (sprouted homeground buckwheat, maple syrup, coconut oil, coconut flour, tahini, ground psyllium husk, water), Raw Pumpkin, Maple Syrup, Tahini, Dates, Coconut Oil, Vanilla Extract, cinnamon, dual-extracted reishi mushroom, clove, cardamom, ginger, pink salt. Ganache (maple syrup, cacao powder, coconut oil).