Oh, how I love pumpkin spice and raw cakes, so it made sense to put the two together. The raw gingerbread base is absolutely amazing and I will be making raw cookies or bliss balls from it. The creaminess of the pumkin goes amazingly with crust!
Start by pulsing the oats and the pecans so that it becomes finer. If you like a coarser textures, feel free to only pulse the pecans and leave the oats whole.
Add the dates and rest of the gingerbread ingredients until it forms a ball. It smells so good that you might have to snack a bit on it. Press it into the bottom of the springform pan.
Puree the rest of the ingredients and pour over the base. Freeze for 3 – 4 hours or until set. Then enjoy!
Raw Pumpkin Spice Cashew Cake
A great vegan dessert for pumpkin spice lovers
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings 12 Servings
Ingredients
Gingerbread Base
- 1 1/4 Cups Pecans
- 3/4 Cup Rolled Oats
- 1 1/4 Cups Medjool Dates
- 2 Tblsp Gingerbread Spice Mix
- 1 tsp Ground Ginger
- 1 tsp Vanilla
- 1 tsp Water
Pumpkin Layer
- 4 Cups Cashews soaked overnight
- 2 1/2 Cups Plant-Based Milk
- 3/4 Cup Pumpkin Puree
- 1/3 Cup Coconut Oil
- 3 Tblsp Pumpkin Pie Spice
- 3 Tblsp Maple Syrup
- 1 tsp Vanilla
Instructions
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In a food processor, pulse the pecans and oats until ground down. Add the rest of the base ingredients and blend until it forms a ball.
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Press into a 9 inch springform pan and freeze while making the pumpkin layer.
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In a blender, put all the ingredients in the blender and blend for a couple minutes. Add more pumpkin spice if needed.
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Pour over the base and freeze for 3 - 4 hours or until set.
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