Enjoy the holiday with this delicious dessert!
We have been thinking for a while about something special for Thanksgiving Day that everyone in the family can enjoy. Whether they have gluten or lactose intolerance, are allergic to eggs, or simply following a low carb or keto diet.
- 70g organic almond flour
- 20g organic coconut flour
- 45g organic coconut oil
- 2 teaspoons monk fruit sweetener
- ¼ teaspoon organic cinnamon
- ¼ teaspoon Himalayan salt
- 230g steamed organic pumpkin cubes
- 240g organic cashews
- 50g organic coconut oil
- 2 teaspoons organic pumpkin spice
- 1 teaspoon of organic grape vinegar (or fresh organic lemon juice)
- ½ teaspoon Himalayan salt
- 2-2.5 full droppers organic liquid stevia extract*
- ½ cup of water*
* if you are not looking for a low carb or keto friendly desert (or if you are not following a keto or a low carb diet) you can replace stevia with 3 tablespoons of maple syrup and decrease the amount of water to ¼ cup.
- The night before you make this delicious cake put the cashews in cold water and leave them in the fridge overnight.
- Preheat the oven to 160 degrees C (325 degrees F).
- To prepare the crust mix the almond flour, coconut flour, coconut oil, monk fruit sweetener, cinnamon, and salt in a small bowl until well combined.
- Press the mixture into the bottom of a 16 cm (6-inch) springform pan or adjustable cake ring.
- Bake for 8-10 minutes.
- To make the filling put the drained cashews, pumpkin, coconut oil, pumpkin spice, vinegar, salt, and stevia in a blender.
- Blend well until smooth and creamy. Add more water if necessary to get the right consistency.
- Cool down the crust for 10-15 min.
- Spread the pumpkin mixture evenly over the crust.
- Chill in the fridge for at least 6 hours before serving.
- Decorate with crushed pecans and coconut whipped cream.