INGREDIENTS
For the Crust:
- 1 cup raw pecans
- 1/2 cup raisins
- 2 tablespoons coconut sugar
- 1/2 teaspoon filtered water (if necessary)
- Pinch of sea salt
For the Filling
- 1 1/2 cups raw, presoaked cashews
- 1/4 cup regular coconut milk
- 1/4 cup melted coconut oil
- 1/4 cup Grade B maple syrup
- 1/4 cup pumpkin puree
- 2 teaspoons fresh grated ginger
- 1/2 teaspoon vanilla extract
- 2 drops Cinnamon Bark Vitality oil
- 2 drops Clove Vitality essential oil
- 2 drops Nutmeg Vitality essential oil
- Pinch of sea salt
INSTRUCTIONS
For the Crust:
- Place the pecans, raisins, coconut sugar, and salt in the bowl of a food processor and pulse until the mixture starts to look like moist crumbs, adding 1/2 teaspoon of water if needed. (The mixture should stick together when squeezed between your fingers but not be wet.)
- Transfer the mixture to a 9×5-inch loaf pan or two mini loaf pans lined with parchment paper. Flatten the mixture firmly and evenly in the pan using your hands or the back of a spoon. Set in the freezer while you make the filling.
For the Filling:
- Blend all the ingredients except the essential oils in a high-speed blender until very creamy and smooth.
- Add the oils and pulse briefly until combined.
- Pour pumpkin mixture over crust. Chill in the freezer for at least 2 hours to set.
- Remove from freezer 10 minutes before serving, slice into squares, and serve.
By Sylvie Shirazi of Gourmande in the Kitchen
Source: The Essential Edge, November 2016