Ingredients:
For the Crust:
1 cup raw pecans
½ cup raisins
2 tablespoons coconut sugar
½ teaspoon filtered water (if necessary)
Pinch sea salt
For the Filling:
1½ cups raw, presoaked cashews
¼ cup regular coconut milk
⅓ cup melted coconut oil
¼ cup Grade B maple syrup
¼ cup pumpkin puree
2 teaspoons fresh grated ginger
½ teaspoon vanilla extract
2 drops Cinnamon Bark Vitality essential oil
2 drops Clove Vitality essential oil
2 drops Nutmeg Vitality essential oil
Pinch sea salt
INSTRUCTIONS
For the Crust:
• Place the pecans, raisins, coconut
sugar, and salt in the bowl of a food
processor and pulse until the mixture
starts to look like moist crumbs,
adding ½ teaspoon of water if needed.
(The mixture should stick together
when squeezed between your fingers
but not be wet.)
• Transfer the mixture to a 9×5-inch loaf
pan or two mini loaf pans lined with
parchment paper. Flatten the mixture
firmly and evenly in the pan using your
hands or the back of a spoon. Set in
the freezer while you make the filling.
For the Filling:
• Blend all the ingredients except the
essential oils in a high-speed blender
until very creamy and smooth.
• Add the oils and pulse briefly until
combined.
• Pour pumpkin mixture over crust.
Chill in the freezer for at least 2 hours
to set.
• Remove from freezer 10 minutes
before serving, slice into squares,
and serve.