I was inspired by Matthew Kenney’s pumpkin pie from his book Everyday Raw. I felt it best to use a recipe by someone who actually knows what they are doing.

Preparation time: 10 minutes

Ingredients:

• 1/2 cup raw cashews that have been soaked in water for 4-6 hours
• 1/2 cup agave nectar (we buy it here)
• 1/4 cup yacon root syrup
• 1/2 cup coconut oil
• 1/2 cup carrot juice
• 1/4 teaspoon sea salt
• 1 1/2 teaspoon cinnamon
• 1 1/2 teaspoon nutmeg
• Vanilla powder to your taste

Preparation:

Blend all ingredients in a blender until very smooth. You can eat this filling as a pudding, (which I like better) or you can pop it into the freezer for 24 hours. I used a mini muffin tray as a mold.

Enjoy!