Pumpkin Raw Cake

Ingredients

Crust:

• 1 cup dates, pitted

• 1 cup cashews

• 1/2 cup apricots

• 1/2 sunflower seeds

• 1 tbsp maple syrup

• 1 tsp salt

Filling:

• 2 cups raw cashews, soaked overnight

• 1 can of pumpkin

• 2 tsp of pumpkin pie spice

• 1 tsp vanilla extract

Instructions

1. Add all crust ingredients to a food processor and blend until smooth. Press into the bottom of a pie pan. (These also work well as mini pies using muffin tins)

2. In a high speed blender, add all of the filling ingredients and blend until smooth and creamy. Add on top of your crust and freeze for at least three hours before serving.