raw pumpkin pie

Laura’s cakes have been used to celebrate so many birthdays, anniversaries, and just-because-moments in our homes. she is the queen of raw desserts, and since she isn’t making these cakes for the community anymore, instead focusing on feeding North America with her perfect bite sized energy balls + treats, we are going to cherish this perfect fall recipe, from her archives, for a long time to come.

recipe by: Laura Incognito, Founder of Little Tucker

serves 8

ingredients:

crust

2 cups cashews

1.5 cups shredded unsweetened coconut

1/2 cups medjool dates

1/4 tsp himalayan salt

*option to supercharge with 1 tsp of rise, her or glow!

filling

1 can coconut cream

1 can pumpkin puree

1 cup cashews, soaked for a few hours

1 tsp cinnamon

1 tsp pumpkin spice

1/4 cup pure maple syrup

1/4 cup melted coconut oil

method:

for the crust

1. blitz cashews in a food processor until blended into an almost flour consistency.

2. add coconut, dates and salt into food processor and pulse until sticky and combined. * this is the perfect time to supercharge, with one of your fav potions like rise, her, or glow!

3. line the bottom of a 9” cake tin with parchment paper, add mixture and press firmly and evenly into cake tin, and place in fridge.

for the filling

1. drain the water out of the can of coconut cream. add all ingredients into a blender (will need to be a high power blender), and blend until smooth and creamy.

2. add into cake tin and place into freezer overnight.

3. before serving, take cake out of cake tin and onto a serving plate.

4. place cake into the fridge for a few hours until defrosted and easy to cut through.

5. optional to top with walnuts, pumpkin seeds and a drizzle of dark chocolate.

6. enjoy so, so much!