INGREDIENTS
2 cups
Oreo cookie crumbs (or this gluten-free allergy-free option)
1/4 cup
coconut oil (melted)
1/4 cup
coconut oil (melted)
2 tbsp
coconut cream
1/2 cup
pumpkin puree
1/4 cup
pure maple syrup
3/4 cup
roasted (unsalted cashews, soaked for at least 1 hour)
1 tsp
vanilla extract
1/2 tsp
pumpkin pie spice
1/2 tsp
cinnamon
1/2 tsp
lemon juice
1/4 tsp
sea salt