Raw Pear Caramel Hazelnut Crumble with Pumpkin Spice Ice Cream

Earlier this week I woke up with a terrible headache.  I was feeling sore, tired and just didn't want to head out the door for a run.  So I decided to pray that I would feel better and you know what?  I somehow managed to lace up my running shoes and give it a go.  It was raining, it was cold, and it was wet, but half way through I couldn't help but be glad I didn't listen to my doubts and got out there!  I managed to run my route a minute faster than usual, and do an extra mile after.  Anyone that knows me well knows I hate to run in the rain too.  When I finished, my headache was gone, and despite being wet, I was energized!  Just goes to show a little prayer can make all the difference when you think you cannot do something. 

Along with the chilly Autumn weather we are experiencing lately, I have been craving thing and nuts...so crisp was a must this week.  I decided to make a raw pear hazelnut crumble.  Of course I had to add caramel as well.  If you have read any of my recent posts, you probably know I am obsessed with raw caramel lately.  It was delicious enough on its own with the perfectly ripe d'anjou pears, light spice, sweet gooey caramel and crunchy nuts...but since I had it on hand...

I decided to serve it with some pumpkin spice ice cream I had in my freezer.  Which is delicious on its own with the caramel by the way, but in my opinion, crisp always needs some ice cream to accompany it.  You may think I am a little crazy needing ice cream when the weather is chilly, but it is essential to have on hand for desserts like this at my house.  I hope you all are having a lovely fall!



Raw Pear Caramel Hazelnut Crumble
Makes 2

Crumble:
1 cup hazelnuts
1 cup finely shredded dried coconut
12 soft pitted dates
1/8 tsp sea salt or to taste
1/2 tsp cinnamon
1 Tbsp agave nectar or honey
3/4 cup coursely chopped pecans

pears:
3 large organic pears, sliced and slices halved
2 Tbsp agave nectar or honey
1 tsp pure vanilla extract
2 tsp cinnamon
1/2 tsp cardamom
1 Tbsp lemon juice
a pinch of sea salt

Caramel:
10 medjool dates, pitted
1 Tbsp almond butter
2 Tbsp agave nectar or honey
1/4 tsp sea salt
1 Tbsp coconut oil
1 tsp pure vanilla extract
2 Tbsp water

Raw Pumpkin Spice Ice Cream:
(recipe follows)

In a food processor, combine 1 cup hazelnuts, coconut, dates and sea salt and process until finely ground. Place in a bowl and mix in agave nectar and chopped hazelnuts with hands until it holds together a little when squeezed. Set aside.
In a large bowl, combine pear slices, agave nectar, vanilla, cinnamon, lemon, sea salt, and mix well. Let sit for 30 minutes.
To make caramel, combine all ingredients in a food processor until smooth.
To assemble, place a 4 inch round ring mold on each of two plates (or I used the top part of my 4 inch springform pan. You can also use a 4 inch wide can with the bottom cut out.) place 1/3 of the nut mixture into the bottom of each (dividing between the two). Then, 1/2 of the pear mixture (dividing between the two molds), arranging the pears so they are flat and pretty. Drizzle each with a little of the caramel. Top with half the remaining crumble mixture, then the other half of the pear mixture then a little more caramel, then the remaining crumble mixture. Carefully remove the molds, drizzle with a little more caramel, and serve with Raw Pumpkin Spice ice cream!

Raw Pumpkin Spice Ice Cream
Makes about 3 cups

1 cup chopped raw organic pumpkin
1 cup raw cashews, soaked for at least 2 hours and drained
1 cup young coconut meat, chopped
1/2 cup young coconut water
1/4 cup agave nectar or honey
a large pinch of sea salt
seeds of one vanilla bean
2 tsp ground vietnamese cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 tsp cardamom
1 tsp maple extract
1/4 cup coconut oil, warmed to liquid

In a food processor, combine the pumpkin, cashews, coconut, coconut water, agave nectar, sea salt, spices, and maple extract, and process until smooth. With the processor running, pour in the coconut oil and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions. Once processed, pour into a freezer safe container with a lid, and let harden until scoopable consistency, about 4 hours, or overnight.