For this recipe you will need a blender or food processor and a 9-inch cake pan.
1 cup packed medjool dates (pitted)
- 1 1/2 cups raw walnuts or pecans
- 1 pinch sea salt
- 1 1/2 cups raw cashews soaked in very hot water for 1 hour
- 1 lemon juiced (1 lemon yields ~2 Tbsp or 30 ml )
- 1/3 cup full-fat coconut milk canned (or sub unsweetened almond milk)
- 1/3 cup grade A maple syrup plus more to taste or use medjool dates 4-5
- 1/3 cup pumpkin purée
- 1 pinch sea salt
- 1-2 tsp pumpkin pie spice
- 1 tsp vanilla extract optional
Coconut whipped cream (optional, for serving)
Follow these instructions:
- Cover cashews with boiling-hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.
- In the meantime, add dates to a food processor and blend until small bits remain, or it forms a ball. Remove and set aside.
- Add walnuts/pecans and salt to food processor and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.
- Use the saladmaster cake pan or 9 inch- line with parchment paper. Add crust evenly in 9 inch and press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in freezer.
- Once cashews are soaked and drained, add to a high-speed blender with remaining filling ingredients and puree until very smooth – 2-3 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavor/sweetness as needed.
- pour into 9 inch pan- Tap a few times to release any air bubbles. Place in fridge for 30 mins to set up.
- Serve with a touch of coconut whipped cream and brown sugar pecans (optional | recipe links above).
- Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature ~20 minutes (or more as needed) before serving for best texture.
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