INGREDIENTS
250 g
raw unsalted hazelnuts
200 g
pitted dates
1/2 cup
desiccated coconut
2 tbsp
coconut oil, melted
2
cardamom pods, ground in a pestle and mortar and shells discarded
1/2 tsp
ground cloves
1/4 tsp
ground nutmeg
1/4 tsp
ground allspice
1/4 tsp
ground ginger
freshly ground black pepper
1
x 425g (15oz) tin of canned pumpkin
1/2 cup
brown sugar
1/3 cup
coconut cream
3/4 cup
raw unsalted cashews
1 tsp
vanilla extract
1 tsp
ground cinnamon
1/2 tsp
ground ginger
salt