INGREDIENTS
4
medjool dates
1 1/4 cups
pecans
1/2 cup
blanched almond flour
3/4 cup
coconut flakes
1 1/2 Tbsps
coconut oil
1/2 tsp
vanilla extract
2 tsps
pumpkin pie spice
1/2 tsp
cinnamon
2 1/4 cups
cashews soaked in warm water
1 cup
pumpkin puree
1/2 cup
full fat coconut milk
1/3 cup
coconut oil refined
3/4 cup
maple syrup
2 Tbsps
lemon juice
2 tsps
vanilla extract
1 Tbsp
pumpkin pie spice
1 tsp
cinnamon
1 serving
coconut whipped cream