1 cup walnuts
½ cup pecans
1 cup dates, pitted
1 tablespoon Maple Almond Butter
1 tablespoon pumpkin butter
1 cup raw cashews, soaked in water 1 hour
½ cup pumpkin puree
2 tablespoons maple syrup
2 tablespoons Justin’s Maple Almond Butter
2 tablespoons coconut oil
½ teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
Pinch of sea salt
Optional: Coconut whipped cream, ground nutmeg
- Prepare a 9”x9” baking pan by lining it with two pieces of parchment paper for easy removal. Set aside.
- Make the crust by combining all crust ingredients in a food processor and blending until it forms into a large, sticky ball. Press into the bottom of the prepared pan in an even layer. Freeze 20 minutes.
- Wipe out bowl of food processor, and add all filling ingredients. Puree until smooth and creamy. Pour filling over crust and spread into an even layer with an offset spatula. Freeze at least one hour.
- Once frozen solid, remove parchment paper from pan and slice into squares. Serve immediately with coconut whipped cream and a sprinkle of nutmeg, or store in freezer until ready to serve.