Now that I have your attention, let me tell you how good these are.
THEY ARE REALLY GREAT!!
I had to make two batches of these little guys, just so I could get a picture…
I couldn’t help myself.
Pumpkin. Cinnamon. Nutmeg. Ginger. Dates. Cashews. Almonds.
Okay, so give yourselves about 10 minutes of prep time to get everything ground, soaked and pressed.
Here are the deets:
* 1/2 cup pure pumpkin puree
* heaping tbsp. raw cashew nuts, to be soaked
* 1 tsp melted coconut oil
* 1/2 vanilla extract
* 1 tsp coconut palm sugar
* 1/2 tsp cinnamon
* pinch ea. of ginger, clove and nutmeg
* 1/4 raw cashews
* 1/4 raw almonds
* 2 dates, soaked
* pinch salt
** soak dates for 5-10 minutes in hot water.
** grind almonds, cashews, salt and dates together. I use a magic bullet blender.
** use non-stick muffin tins and press the crust mixture evenly into each into the shape of a cup and place into the fridge to chill.
** soak cashews for 5-10 minutes in boiling hot water. FUN FACT: This gives a similar smooth consistency to the cashews, than if you were to soak them overnight! 😀
** blend cashews w/ 1.5 tsp water in a magic bullet type blender. This should give a nice thick creamy consistency.
** in a bowl, mix all of the filling ingredients together with the creamy cashews.
** take the chilled crusts and add pumpkin filling!
NOW YOU CAN EAT THEM!! : ) HOORAY!
If you don’t consume these right away, unlike my terrible willpower, please store in the fridge but NOT in the freezer. I don’t like the consistency from the freezer. PLUS they will stay soft, just like real pumpkin pie, if in the fridge 🙂
Remember, you can always switch-up the amounts of sweetness or spice for your own wonderful taste buds.
I tend to like things on the not-so-sweet side (most of the time) so make sure to taste test OFTEN!
I wish you much success and creativity in the kitchen today!
And as always,
Feed your soul.