Psl (inspired) no bake pie

Gluten free and vegan

Ahhh, fall...

Temperature drops, trees change their colours, fallen leaves cover the streets and the rain never seems to stop...

You are walking down the street feeling cold and barely holding a simple umbrella to protect you from the rain, but at this point it seems to be useless, as the wind makes it dance and move in any possible direction, except over your head.

You are finally at home, you reach for the keys to open the door, but your hands are shaking and dripping. After a while, the door opens, your mom greets you with a smile that warms you instantly and gets you inside. She offers you coffee with so many spices you can barely distinguish any, but it is good and rich and makes you feel cozy and save.

Yep.

We have all seen those coffee company commercials.

And... They get you to buy things like pumpkin spice latte.

If you are a psl fan, welcome.

If you aren't, then you know it's kind of overrated but you are still open to try new things.

This psl inspired dessert is fast and easy to make, plus high(er) protein.

With nothing  more to say, here's the recipe :

Ingredients :

- 200g chocolate

- 100g rice krispies /puffs

- 1 tub / 500g vegan yogurt

- 1 scoop latte / coffee flavored vegan protein powder ( you can also use a tsp of expresso powder as an alternative)

- 50g cooked pumpkin , steemed preferably

- 1 tsp pumpkin spice mix

-  1 tsp vanilla extract

- sweetener to taste

- food coloring (optional)

Ingredients for pumpkin spice mix:

-2 tbsp. ground cinnamon -2 tsp. ground ginger -1 tsp. ground cloves -1 tsp. ground allspice -1/2 tsp. ground nutmeg

Directions :

Step 1) Chop and melt the chocolate ( use good baking chocolate and melt it low and slow over simmering water or 30 second intervals in a microwave on medium).

Step 2) Combine the melted chocolate with the cereal until its fully coated. Transfer to your pie dish lined with parchment and cover the bottom first, followed by the sides. Gently press down on all sides  and try to avoid large holes ( you want your crust to hold all the filling).

Step 3) Place it in the fridge to chill

Step 4) Make the filling by combining the yogurt, pumpkin spice, vanilla, purred pumpkin and the protein/ coffee powder. Taste it and add as much  sweetener as you please.

Step 5) Pour 2/3 of the filling into the crust ( that's now cold and sturdy enough to hold it)

Step 6) Mix 1/3 of the filling with some coloring and spoon it onto the filling. Mix gently with a spoon / knife to get a nice pattern  ( I was going for a batista design, but.... Well, whatever...)

Step 7) Chill in the fridge, once more for about 30min or so and serve ( this is to let the protein thicken the yogurt and getting all those nice spices to melt into it)

Consume, preferably the day of and maybe the next day.

If you're leaving it in the fridge for longer than 3 hours after it's done, cover it with plastic wrap or place it into a container to prevent the odour from the fridge ruining the flavours and avoid contamination.

Enjoy!