Lynn’s Pumpkin Cheese-Less Cake
Yield: 10-12 servings
Base
1¾ cups raw almonds
8 dates, pitted
1 tsp vanilla extract
⅛ tsp Himalayan salt
Filling
3 cups raw cashews
1 cup coconut milk or almond milk
¾ cup maple syrup
2 Tbsp lemon juice
1 15-oz can of pumpkin puree (or equivalent of fresh-cooked mashed pumpkin)
2 Tbsp vanilla extract
1 tsp ground cinnamon
¼ to ½ tsp nutmeg, to taste
¼ tsp ground ginger
¼ tsp cloves
½ tsp Himalayan salt
1 cup melted coconut oil
For the base, soak the dates in boiling water for 2 minutes. Remove dates from water and put in food processor with salt, almonds and vanilla, and blend until the nuts are broken down into small pieces and the mixture is sticky when pressed between fingertips.
Line a springform pan with parchment paper. Gently hand-press the pie crust onto the bottom and sides of the pan. Set aside.
For the filling, soak cashews in water overnight or cover cashews with boiling water and allow to soak for 2 hours. Strain the soaked cashews and add them with the other filling ingredients except the coconut oil to a food processor. Blend for 5 minutes until smooth and creamy. Then add the melted coconut oil and blend until well incorporated into the mixture.
Pour filling into pie crust. Set in freezer for 2 or more hours until the center is solid.
Remove and refrigerate for a few hours until it thaws before serving.
Recipe and photo courtesy of Lynn Feder.
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