raw pumpkin cake

Ingredients

Crust:

• 275 g dates (I cut them to 3-4 pieces)
• 180 g pecan nuts (or walnuts)
• pinch himalaya salt

Filling:

• 180 g cashew nuts (soaked)
• 4 tbsp coconut milk
• 3 tbsp lemon juice
• 4 tbsp agave syrup (could be 3 or 2 - rest could go into the topping, depending on taste)
• 90 g baked mashed pumpkin
• 2 tbsp olive oil
• 3 tbsp melted coconut oil
• 2 tbsp probioform bacteria culture (optional)
• pinch himalaya salt
• vanilla

Cinnamon layer:

• cinnamon

Topping:

• 100 g coconut oil
• 50 g raw cacao
• 50 g coconut milk
• vanilla
• and love into all layers...

Elaboration

1. make the meal for crust by adding all ingredients to a food processor, it should be sticky. Use a 24 cm cake dish, line with parchment paper and transfer the meal. Use a spoon or your hands to press the meal down to for a uniform layer. Let crust come up at the sides. Freeze it.
2. make filling in a blender or food processor, by adding all ingredients. Spread it evenly on top of the crust and add cinnamon layer. Freeze it.
3. make topping by melting coconut oil, add the rest and mix it with a fork until smooth. Pour on top of the cake. Freeze.
4. I suggest to thaw the cake once the topping solidified and cut it to the required slices. Keep it frozen until next time you decided to eat it (apparently need to be thawed before consumption), if it contains probiotics to avoid fermentation. Otherwise a few slices could be kept in the fridge for a day or two.