Ingredients

The following ingredients have 6 Servings
  • 1 cup pecans
  • 1 cup medjool dates
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 3/4 cups raw cashews, (soaked overnight or soaked in boiling water for 1-2 hours)
  • juice of 1 lemon (about 2-3 tbsp)
  • 1/2 cup coconut cream (full-fat from a can)
  • 1/2 cup brown rice syrup (can sub maple syrup)
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 3 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/3 cup pumpkin puree

Instruction

  • Line an 8×8 inch pan with parchment paper. Set aside.
  • Add the pecans, dates, cinnamon, and salt to your food processor and pulse until well combined. The dough should be sticky. (If it’s too crumbly, add more dates)
  • Press the dough evenly into the bottom of the pan. Place in the freezer while you prepare the filling.
  • Blend the cashews, lemon juice, coconut cream, brown rice syrup, coconut oil, vanilla, pumpkin pie spice, cinnamon, and pumpkin puree together in a food processor until smooth and creamy.
  • Pour into the pan and spread with a spoon or spatula so it’s even.
  • Place in the freezer for 4-6 hours.
  • When ready to serve, remove from the freezer and let thaw for 10 minutes.
  • Decorate with cinnamon, and dollops of vegan whip cream or yogurt.