I adapted a recipe I found from the My Natural Family blog. Easy and delish!
- 1 heaping cup pecans, walnuts or cashews (I used cashews for the pictured version)
- ¼ cup almond flour
- 8 soft pitted dates
- ½ teaspoon cinnamon
- pinch of salt (I used Himalayan pink salt)
Blitz all ingredients in a food processor until it starts clumping together (don’t overmix, you want the nuts to be a bit chunky). Press the mixture into molds. Spray your tin with a cooking spray (I use Trader Joe’s coconut oil spray). I put mine into a mini muffin tin, but you can use a cake tin or brownie pan. Make sure you really press the crust into the pan to make it firm. Place in the fridge.
PUMPKIN PIE FILLING:
- 1 ½ cup canned pumpkin
- 10-12 soft pitted dates
- ½ cup coconut oil
- ½ cup full fat coconut milk (canned)
- 1 ½ teaspoon vanilla
- 1 ½ tablespoon honey
Blitz all ingredients in a food processor until super creamy. Pour on top of the crusts and place in the fridge overnight. These are best cold, straight out of the fridge!!
Photo as always, by http://www.kyleespeletaphotography.com