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Pumpkin Spice Cashew Cake!

Zhenya
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Cuisine Raw, Vegan

Ingredients
  

  • Base
  • 1 cups pitted dates roughly chopped
  • 1 cup whole raw pecans walnuts, almonds
  • Pinch of sea salt
  • ***
  • Filling
  • 1 cup raw cashew nuts soaked overnight in cold water + drained
  • 1 tbsp virgin coconut oil
  • Juice of 1 lemon
  • 2-3 tbsp pure maple syrup or raw honey
  • 1 tsp vanilla extract
  • ***
  • Top Layer
  • 2 cups organic pumpkin puree
  • 1 tsp Pumpkin pie spice it is mix of cinnamon, dried ginger, cloves and nutmeg
  • 2 tbsp pure maple syrup or raw honey Add more sweetener if you wish, keep in mind that the bottom layer is super sweet.
  • Pinch of salt

Instructions
 

  • To make a base, line a 8x8 inch form with foil, extending up and over the sides by about one inch.
  • Place dates, pecans and salt in a food processor and blend on high until relatively finely ground. Press mixture into the base of your baking form evenly.
  • To make the filling, place all filling ingredients into a blender and blend on high until smooth (If you don't have a high speed blender, you might need to stop a few times and scrape down the sides to assist blending). Pour this mixture over the base and place into the freezer while you making the top layer.
  • Place pumpkin puree, and the rest of the top layer ingredients in a blender and process until smooth. Pour your pumpkin filling over the two previous layers. Smooth off with a spoon and place into the fridge for a few hours (2-3 at least) or overnight, until set firm.
  • Defrost for 20-30 minutes before eating. Decorate your cake as you wish. Slice and serve!
  • I would recommend to slice all cake at once and store in the freezer in covered container for up to 1 month.