This no bake pumpkin cake is quick and easy to prepare and delights with its incredible flavour and coconut aroma.
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Step 1/7
Put the coconut flour and oats in a blender and grind to a fine flour.
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Step 2/7
Add a pinch of salt, four tablespoons of coconut blossom sugar, 200 millilitres of coconut milk and a little water. Mix to form a smooth dough.
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Step 3/7
Place the dough in a baking tin. The mixture has a rather dry consistency, so it needs to be pressed firmly into the tin.
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Step 4/7
Place the base in the fridge to chill.
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Step 5/7
For the cream, mix the cashews, pumpkin purée, maple syrup, a pinch of salt, two tablespoons of coconut oil and 200 millilitres of coconut milk together until everything is smooth and creamy. \n
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Step 6/7
Spread the cream evenly over the base.
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Step 7/7
Finally, sprinkle the pumpkin pie with a mixture of cinnamon and coconut blossom sugar. Put in the fridge for a few hours and enjoy!
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Artemis Chodzinski
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