Crust
1 ½ cup almonds
½ cup unsweetened coconut
½ cup pitted dates
2 tbsp coconut oil
¼ cup cacao powder
Filling:
1 ½ cup raw cashews, soaked
½ cup full fat coconut milk
½ cup cacao powder
¼ cup raw honey (for vegan option use brown rice syrup)
2 tbsp coconut oil
2 tsp vanilla
1/4 tsp sea salt
2 cups water
3 cinnamon sticks
1/4 cup dehydrated Golgi berries
1.5 cup unsweetened almond milk
2 tbsp raw cacao
2 tbsp Maca powder
1 tbsp raw honey
Pecan Crust
1.5 cups medjool Dates
1 cup raw pecans
pinch of sea salt
Pumpkin Pie Filling
1 cup Raw Cashews, soaked for 1 hour
1/2 cup unsweetened vanilla almond milk
1/2 cup pumpkin puree
1/2 cup maple syrup
2 tbsp melted coconut oil
1 tsp pumpkin pie spice
1 tsp vanilla extract
Juice of 1/2 lemon
Cake
Frosting
Carrot Cake
Coconut Cream Frosting
TIP: Always chill 2 cans of coconut milk when making this recipe in case one does not separate. cannot make the frosting unless it separates and hardens.
Crust
Filling
Topping
Filling: