Makes:
10 portions
Prep Time:
Cooking Time:
No cooking
Ingredients:
CRUST:
1 cup of raw unsalted pecans
1/2 cup of unsweetened coconut flakes
1/2 cup of rolled oats
2 tablespoons of peanut butter
1 tablespoon of maple syrup
FILLING:
1 can (or 400g) of pumpkin puree
1 cup of raw cashews
1 cup of water
3/4 cup of maple syrup
3/4 cup of melted coconut oil
1 tsp vanilla extract
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 pinch salt
Ingredients:
Add all the crust ingredients into a food processor.
Mix it until you have a firm consistency.
Press it to the bottom of a removable side pan.
Soak the cashews in one cup of boiling water for 15 minutes.
Let it cool for a bit and then blend it with a hand blender until it gets to a cream cheese consistency.
Transfer it to a food processor and add all the other ingredients for the filling.
Mix well.
Pour the filling over the crust and refrigerate for at least two hours before serving.
Enjoy!
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