This has to be one of my favourite Holiday recipes ever! After testing this recipe out for a few weeks, I think I finally have been able to perfect it.
This recipe is fully vegan, yet still has that delicious and creamy texture you’d expect for any pumpkin recipe.
The coconut whipped cream and full fat cream are from Cha’s Organics. This local brand holds a special place in my heart because of how honest and nourishing their products truly are. I met the team behind Cha’s Organics four years ago, and I will simply never go back to the products I used to use because they do not compare. I also used Cha’s Organics spices in this recipe, and I highly recommend them if you are going to be testing this recipe out as they are incredible potent and fresh. Organic spices are crucial as we do not want to be taking in any pesticides or herbicides from the spices.
Here’s the recipe!
Ingredients:
Bottom layer:
-1 cup raw pecans
-8 medjool dates (soaked)
-1 tbsp coconut oil (melted)
-1/2 tsp mountain salt
filling:
-1 1/2 cups raw cashews (soaked)
-1/2 cup pumpkin puree (can add more for flavour)
-1/2 cup Cha’s Organics Full Fat Coconut Cream
-1/3 cup maple syrup
-1 tsp Cha’s Organics’ Ceylon Cinnamon
-1 tsp Cha’s Organics’ Nutmeg
-1/3 tsp Cha’s Organics Clove
-1 tsp juice lemon
topping:
-Cha’s Organics Whipping Cream
Method:
Line a loaf pan with parchment paper and set on the side. With a vitamin or food processor, add all of the crust ingredients and mix until the crust becomes a sticky and thick consistency.
Add the crust to the loaf pan and place in to the freezer for 30 minutes.
Prepare the filling. Drain the cashews. Add all of the ingredients into the vitamix. Make sure to just use the coconut cream (not liquid). Blend until a thick, creamy consistency forms.
Add the filling to the crust and place back into the freezer for at least two hours.
Add the whipping cream into a vitamin (that’s what I did!) OR use a hand blender to mix the coconut whip until it becomes fluffy. Add this onto the dessert when you are ready to serve it.
I hope you enjoy this recipe! Let me know if you end up making it for your Holiday.