Ingredients
Base
2 cups almonds, raw
1 cup dates, pitted
1/2 cup coconut flakes
Filling
2 cups cashews, raw
1 can pumpkin puree
1/2 cup coconut oil
3 tbsp lemon juice
1/2 + 2 tbsp maple syrup
1 tsp vanilla extract
3 tsp cinnamon
1 tsp nutmeg
Garnish
1/3 cup almonds, chopped
Instructions
1. Rinse the soaked cashews and set aside.
2. Place the almonds, dates and coconut flakes in a food processor and process until a crumbly consistency is reached.
3. Place the base onto a 9” round pan and spread evenly, pressing down and filling any holes.
4. Store in the freezer to chill while prepping the filling.
5. If your coconut oil is solid, place it on a sauce pan to melt. Don’t let it overheat, just enough so it’s a liquid. Remove from stove and let it cool.
Combine the cashews, puree, lemon juice, maple syrup and spices in a food processor and process until smooth and creamy.
6. Slowly pour in the coconut oil while processing until a uniform consistency is reached.
7. Pour filling onto the base (which should be rock solid at this point) and spread evenly with a wooden spoon. Garnish with almonds.
8. Cover with aluminum and place in the freezer for 6-12 hours.
9. Remove from freezer and place in the fridge at least 30 minutes before serving.
