RAW PUMPKIN TURMERIC CREAM CAKE

RAW PUMPKIN TURMERIC CREAM CAKE

Ingredients
Crust

• 1/2 cup medjool dates, soaked & pitted
• 3/4 cups of raw walnuts
• a pinch of salt

Cake

• 3/4 cups cashews
• 1 Tbsp lemon
• 1/4 cup almond milk
• 1 Tbsp coconut oil
• 1/4 cup maple syrup
• 1/4 cup pumpkin puree
• 1 pinch sea salt
• 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/2 tsp Turmeric
• 1/8 tsp ground cinnamon

METHOD
Crust

1. Take the walnuts for a whirl in the blender until they become floury. Drop in the dates, and blend until you have a sticky texture and then press it into a small spring form pan. Once the crust is pressed in, pop them in the freezer.

Custard

1. Clean out the blender and drop in the remaining ingredients, except the almond milk. Blend again, adding milk until it is creamy. Don’t allow it to be over-liquidy. After the crusts have chilled about an hour or so, spoon in this pumpkin filling, making sure the surface is smooth. Cover with plastic wrap each pan and freeze for another 2 hours. After that you can serve up the cakes with a dollop of whipped coconut cream! Serve by pulling it out of the freezer ten minutes before serving. Keep frozen for up to 2 weeks. Enjoy

source :http://greensmoothiegourmet.com

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