Ingredients

The following ingredients have 8 Servings
  • 1 cup almond butter
  • 1 cup cooked chickpeas
  • 1 15 oz can pure pumpkin purée
  • 1/2 - 3/4 cup pure maple syrup ((depending on how sweet you want it))
  • 1 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup raw or roasted shelled hazelnuts
  • 1 cup shredded coconut
  • 12 dates ((soaked first if they are really dry))
  • 3 tbsp molasses ((not blackstrap))
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt

Instruction

  • In a food processor, pulse the hazelnuts and coconut until they are tiny crumbs. Add the remaining crust ingredients and pulse until combined, but still crumbly.
  • Press the crust mixture into a round springform pan and put in the freezer to set while you make the filling.
  • In the food processor, blend all filling ingredients until smooth.
  • Pour filling mixture onto the crust and put back into the freezer to set for several hours or overnight.
  • Before serving, remove from freezer to thaw for at least 30 minutes before serving.