Makes:
10 portions
Prep Time:
Cooking Time:
No cooking
![](https://mammaterrahc.com/wp-content/uploads/2024/01/IMG_1049-1-768x1024.jpg)
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!
Every week I send out my FREE newsletter – called Mamma’s Tips,
where I share healthy subjects, recipes, and good books.
I’m excited to share that I just published my first e-book
A Weekend of Feeling Great!
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In this book, you’ll find all the steps you can take to feel great. Besides all the foundational principles of multidimensional health, it has a sample of a productive daily routine and a two-day menu with 10 healthy recipes for you to try.