| Servings | serves |
Ingredients
For the Topping
- 1 cup Cashew Nuts 150g
- 2 tablespoons Coconut Sugar or any other sweetener like maple / date syrup
- 2 tablespoons Creamed Coconut or coconut oil
- 4 tablespoons Pumpkin / Butternut Squash, grated
- 1 teaspoon Ginger diced
- 1 teaspoon Cinnamon Powder
- 1 teaspoon Turmeric
- 1 tablespoon Vanilla Extract or half a bean scraped
- Water enough to allow the blender to do its job
Ingredients For the Topping
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Instructions
- Pulse together all of the base ingredients until they are all broken up and stick together.
- Either push the base into a dish or pie case depending on what shape you want this cake / pie in.
- Put the base in the fridge while you make the topping.
- Add all topping ingredients together and then whizz until smooth.
- You will need to add some water (about 3-4 tbsp) to let the blender to whizz the topping.
- Chill for half an hour and its ready to eat. Consume within a few days.
- You can put this cake / pie in the freezer and take out an hour before to defrost and it will last months. It’s best to slice up before freezing so you can defrost a slice at a time.
Recipe Notes
- Calories: 155 cal
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