Vegan I Gluten Free Serves: 10-12 Time: 1 hour pre-soak, 20 minutes making, + overnight set Crust: 1 cup almond flour 1/2 cup pecans 1/4 cup unsweetened shredded coconut flakes 1 tsp. cinnamon 2 tbsp. maple syrup 2 tbsp. coconut oil, melted 1 tsp. vanilla Filling: 2 cups cashews, soaked in boiling water for 1 hour 1 cup pumpkin puree 3 tbsp. maple syrup 2 tbsp. coconut oil 1 1/4 tsp. pumpkin pie 1/2 tsp. cinnamon 1/4 tsp. salt Toppings: Pecan pieces, pumpkin seeds, organic coconut palm sugar Bring a pot of water to boil. Turn off the heat and add the cashews, cover, and let soak for at least 1 hour. Line a loaf pan with parchment paper and generously rub coconut oil on the short sides of the pan that are not covered. To make the crust add the almond flour, pecans, coconut and cinnamon to the food processor. Mix on high for 30 seconds. Add the maple syrup, coconut oil and vanilla to the mixture. Mix again for 15 seconds. Use a spatula to scrape down the sides and again mix all on the high for another 20 seconds. Place the mixture into the bottom of the loaf pan. Using the spatula or your hands, press the mix tightly into the mold, evenly distributing it and making a solid layer. Place the crust into the fridge to set while you mix the filling. Drain the cashews. Rinse out the food processor then add all the filling ingredients. Mix on high speed for 2 minutes, until smooth and creamy. You may need to stop it half way and scape down the sides. Pour the filling over the crust and use the spatula to even it out. Tap the pan a couple times on the counter to remove any pockets of air. Cover the pan and place in the freezer overnight or for at least 5 hours. Transfer the pan to the fridge 1 hour before cutting and serving or let it rest on the counter until soft enough to cut and serve. Remove from the pan by lifting the edges of the parchment paper. Using a sharp smooth knife, cut the bars evenly. Top with pecan pieces, pumpkin seeds or coconut palm sugar. Enjoy!
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