JOIN US IN PALM BEACH FOR A COMPLIMENTARY SKIN CONSULTATION AND MINI FACIAL TREATMENT WITH GOLDFADEN MD COFOUNDER LISA GOLDFADEN - FRIDAY MARCH 21
JOIN US IN PALM BEACH FOR A COMPLIMENTARY SKIN CONSULTATION AND MINI FACIAL TREATMENT WITH GOLDFADEN MD COFOUNDER LISA GOLDFADEN - FRIDAY MARCH 21
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1

2 people

20
5
2 People

INGREDIENTS

    Crust Ingredients

  • 0.3 cups pitted dates
  • 0.2 cup raw almonds
  • 0.1 cup raw pecans

    • Filling Ingredients

  • 0.2 cup of soaked cashews (soaked overnight in enough water to cover)
  • 0.2 cup of pumpkin purée
  • 0.05 cup Cashew Milk (or Almond Milk)
  • 0.4 tablespoons lemon juice (1/2 lemon)
  • 0.6 tablespoons 100% pure organic maple syrup
  • 0.2 teaspoon vanilla extract
  • 0.4 teaspoons pumpkin pie spice

INSTRUCTIONS

  • Drain soaked cashews in a colander and set aside
  • In a food processor, combine dates and nuts and pulse until “dough” forms (about 1 minute)
  • Using a springform pan, press dough into bottom of pan to form crust
  • In a high speed blender or food processor, combine filling ingredients and blend until creamy
  • Pour filling into spring form pan and freeze for 4-6 hours
  • Transfer to fridge 1 hour before serving
Filed in: Smoothies & Desserts
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