10 portions

Prep Time:
20 minutes
Cooking Time:

No cooking



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


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


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.


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I’m excited to share that I just published my first e-book

A Weekend of Feeling Great!

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