For the Base/ Crust
- ½ cup Pitted Dates dry
- 2 cups Walnuts raw
- 1 tbsp Coconut Oil
For The Filling
- 2 cups Cashews raw
- 1 cup Boiling hot Water
- ⅓ cup Silken Tofu
- 2 tbsp Coconut Oil
- ½ cup Coconut Cream
- 1 tbsp Maple Syrup
- ½ cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- Pecan Nuts lightly toasted
- Ground Cinnamon
- Whipped Coconut Cream
Place the raw cashews into a bowl/jar, cover with hot water and let soak for 1 hour.
Start by preparing the crust.
Add the walnuts into a food processor and process to obtain a chunky crumble.
Add the dates and coconut oil, and process to create a sticky mixture.
Line a round 9x13' pan with parchment paper and transfer the mixture inside.
Press with your hands or a spoon to create an even layer. Set aside.
Drain the cashews and place in the food processor.
Add the silken tofu, pumpkin puree, coconut cream, coconut oil, pumpkin spice and maple syrup, and process to obtain a smooth, silky mixture
Pour the mixture on top of the crust, and use a spoon to spread evenly.
Freeze for at least 2 hours, until set.
Remove from the freezer and set aside for 30 minutes before slicing.
Top with whipped coconut cream, and garnish with pecan nuts and ground cinnamon.Cut into slices and serve.
Calories: 676kcal | Carbohydrates: 33g | Protein: 16g | Fat: 59g | Saturated Fat: 18g | Sodium: 9mg | Potassium: 679mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3196IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 5mg