No Bake Pumpkin Pie

NO BAKE PUMPKIN PIE

SERVES 10-12 | VEGAN, GLUTEN-FREE, RAW

Ingredients:

CRUST

• 6 tsp Chocolate Lover mix
• 240 g pitted dates
• 120g walnuts or pecans
• 100g oats

FILLING

• 3 tsp Mellow Yellow mix
• 450g cashews
• 250ml plant-based milk
• 2 tbsp coconut oil
• 2 tbsp maple syrup
• 220g pumpkin purée
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla extract

Directions:

1. To make the crust, combine the Chocolate Lover mix, dates, nuts and oats in a food processor and pulse until you’re left with a sticky dough.
2. Line a round cake pan with parchment paper and press the mixture down evenly.
3. To make the filling, place all of the ingredients in a blender and blend until smooth, stopping to scrape down the sides as necessary.
4. Pour the filling into the cake pan and freeze for at least 5 hours.
5. Before serving, let thaw in the fridge for around 1 hour.
6. Top with nuts or coconut yoghurt or cream, if desired, and serve.