Delicious No-Bake Pumpkin Pie Squares
Prep Time
20
Prep Notes
Creamy No-Bake Twist on Holiday Favorite Pumpkin Pie
Cooking Time
none
Yields
12
Ingredients
1 Cup Organic Medjool Dates Pitted (10-12)
1 1/2 Cup Organic Quick Oats
1 T Fresh pressed Almond Butter
1 T Almond Milk
2 tsp Ceylon Cinnamon
1 tsp pure Vanilla Extract
pinch sea salt
Filling
2 cups Raw Cashews Soaked in Filtered water 4-6 hours drained and rinsed
2 cups Organic Pumpkin Puree
1/3 cup Pure Maple Syrup
1 tsp Ceylon Cinnamon
1 tsp Pumpkin Pie Spice
2 T fresh squeezed Lemon Juice
1 T Organic Virgin Coconut Oil
Garnish
Pomegranate
Raw Unsweetened Coconut Flakes
Directions
Method
1. Crust - Blend Oats in food processor until broken down and fine. Combine dates, Almond butter, cinnamon, Almond Milk, Vanilla and pinch of salt.
2. Process until smooth and it forms a ball. Press into a 9 x 13 or 8 x 8 baking dish
3. For the Filling, puree the cashews on low until smooth and creamy, about 4-5 mins. Add the pumpkin puree, maple syrup, lemon juice, spices, vanilla and coconut oil. process until smooth and creamy. stops to scrape the bowl and continue to process a bit longer.
4. Use a spatula, spread filling evenly over the chilled crust and freeze at least 2- 3 hours before serving.
3. Defrost enough to cut with sharp knife - garnish with fresh pomegranate and raw coconut flakes