3 hours (30 minutes active)
Line the bottom of a 7" springform pan with wax paper.
½ cup ground pecans
½ cup ground almonds
¼ cup almond butter
2 tbsp. coconut butter
1 tbsp. honey
pinch pink Himalayan salt
1 cup raw cashews, soaked for 2hours
2 tbsp. coconut oil, melted
1 + ¼ cup canned pumpkin puree
½ cup maple syrup
¼ cup canned full fat coconut milk
1 tbsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
¼ tsp. ground cloves
2 tbsp. lemon juice
2 tbsp. nutritional yeast, optional
2 tsp. vanilla extract
½ tsp. pink himalayan salt
Soften almond and coconut butter in the microwave for 20 seconds, stir in honey and add ground nuts and salt.
Spread mixture in the prepared pan and press down with a spoon.
Drain and rinse cashews. Place in food processor and pulse several times until broken down.
Add remaining ingredients and process until smooth.
Pour filling over crust and smooth it out into an even layer. Freeze for 3-4 hours.
Remove ring of the spring form pan and arrange pecan halves as desired. Sprinkle maple sugar over top.
Store in fridge until ready to serve.
Slice, top with dairy-free whipped cream, serve and enjoy!
Adapted from: Juli Bauer - PaleOMG