Is This The Healthiest Thanksgiving Dessert Ever?

The Crust

Ingredients

• 1.5 cups pitted fresh dates, chopped
• 3/4 cup unsweetened shredded coconut
• 1/4 cup raw nuts (pecans, walnuts, or almonds work best)
• 1 tsp coconut oil
• 1 tsp vanilla extract
• 1/4 tsp each ground cloves, ground ginger, ground cinnamon
• Pinch of Himalayan salt

Instructions

1. Place all crust ingredients in the food processor and pulse until fully combined. Turn out the crust mix into the springform pan and press with hands evenly into the bottom. Wet your hands a bit to prevent the mix from sticking to them.
2. Place the crust in the fridge or freezer while you make the filling.

The Filling

Ingredients

• 2 cups raw cashews, soaked in water overnight, drained and rinsed
• 3/4 cup canned plain pumpkin puree (not pumpkin pie mix)
• 1/3 cup maple syrup or brown rice syrup
• 2 tbsp full-fat coconut milk
• 1 tsp coconut oil
• 1 tsp vanilla
• 1/2 tsp each ground ginger and cinnamon
• 1/2 tsp lemon zest
• pinch of ground cloves
• pinch of Himalayan salt
• optional topping: Gluten-free ginger snaps (check label for vegan options)

Instructions

1. Place all filling ingredients in the food processor and blend for a few minutes, stopping to scrape down the sides with a rubber spatula when needed. Process until smooth, about 5 minutes. Taste the mixture and make any adjustments you may want.
2. Remove the crust from the fridge and, on an even surface, pour the filling over top. Use an offset spatula to smooth out the top, then place cake in the freezer until set and hardened, at least 20 minutes.
3. To serve: Remove cake from freezer and release the springform pan. Transfer to a plate and sprinkle crushed gingersnaps over the top. Allow to thaw for about 10 minutes before slicing and serving.