PUMPKIN PIE RAW DESERT RECIPE

PUMPKIN PIE RAW DESERT RECIPE
10 – 12 servings              Prep time: 30 mins

Gluten Free  Dairy Free Paleo Raw desert Fridge cake

This is just the best! A healthy, delicious, easy to make and anti-inflammatory bakeless cake bursting with beneficial ingredients!

Pumpkin  is packed full of vitamins, minerals, essential fatty acids and fibre, it is a surprising superfood that should be consumed happily and often.  The nutrients found in pumpkin prevent and alleviate many conditions, such as inflammation, eczema, skin problems, cancer, kidney stones, depression and parasitic infections.

Eating seasonally is an important part of managing diet and living sustainably, so since autumn is the traditional time for pumpkin now is the time to indulge in this bright, health-enhancing benefits, versatile vegetable.

Ingredients – the base

1 cup of raw macadamias
1 cup of almonds
1/2 cup pumpkin seeds
½ cup walnuts
1 tbs of ground flaxseed
Seeds from 1 vanilla pod (or 1 tsp of unsweetened vanilla bean paste)
1 tsp cinnamon
1 cup of coconut oil
1 over ripe banana mashed
2 finely grated medium carrots
3 tbs raw honey

Ingredients – the topping
1.5 cup of homemade pumpkin puree
1.5 cup of cashews (pre-soaked for 6 hours)
½ tsp star anise
1 tsp nutmeg
Seeds from 1 vanilla pod (or 1 tsp of unsweetened vanilla bean paste)
1 tsp cinnamon
¼ tsp turmeric
3 tbs raw honey
1/3 cup of coconut oil
1 tbs of cacao nibs
2 tbs crushed walnuts

Preparation – the base
1. Place the macadamia, almond, pumpkin seeds in a food processor or blender and blend until it forms a chunky mix then place in a large mixing bowl.
2. Gently warm the coconut oil in hot water until liquid, then pour into your mix.
3. Add the remaining ingredients and mix well until you form a chunky mix, not quite a dough. If the mixture is too sticky then add more ground almonds by the tablespoon until you are happy with the consistency.
4. Line a 12” cake tin or tart mould with removable bottom with clingfilm, as this is a fridge cake the shape and size of the tin can vary depending on how deep you prefer your base, you can also use tupperware to form different shapes but be very careful when removing.
5. Spoon your mixture into your lined tin and spread so that it is evenly distributed. Cover in a layer of clingfilm then press firmly. It helps to have another cake tin or heavy book to press down with. Refridgerate your cake whilst you prepare your topping.

Preparation – the topping
1. Place the pre-soaked and drained cashews in a blender and blend until smooth.
2. Add the pumpkin puree, spices and honey and blend together.
3. Gently heat the coconut oil in hot warter until liquid, then add to the blender and blend until a smooth paste.
5. Spoon your paste mix onto the refridgerated base, smooth the surface with a desert knife and leave to set for 2 hours.

Serve: Sprinkle with cacao nibs and crushed walnuts to serve