Striking a perfect balance between spicy and sweet, this autumnal pie is perfect for adjusting to the end of summer and beginning of a new leaf, turnin', fallin', and crunchin'!
1 cup Pecans or Pecan Butter
1 1/2 cups medjool dates, pitted
1 cup buckwheat groats, kasha, or oats
dash raw honey or maple syrup generous pinch
pinch sea salt
(Lemon-Ginger Cashew Lovin')
1 cup Cashew Butter or Cashews
splash raw honey or maple syrup
2 T Coconut Oil
1 tsp. Pure Vanilla Powder 1 lemon, juiced (or ~2 T)
spoonful of fresh ginger, minced a little water or nut milk to blend to frosting consistency (thin it out a lil)
to create: **You can either make this cake a double decker and frost in between or a single crust/topping layer… I chose to make it a double decker, so that the Cashew Lemon-Ginger Chz Cake was more of a frosting then a filling…'twas divine!! Instead of making just one Crust, make two smaller crusts. I used a small personal skillet lined with parchment paper. Press 1/2the Crust into the skillet bottom…remove it.. repeat with the other 1/2 of the Crust ingredients!**
1. Blend up Crust ingredients.
Press 1/2 and 1/2 into the bottom of a small cake pan/skillet lined in parchment, so you have two small round crusts that can then be double-deckered into a cake! OR.. just make one giant crust, and you can pour the Cashew Lemon-Ginger filling on top like a true Chz Cake!
2. Blend up Lemon-Ginger Cashew Filling. Use it to frost! If making a double decker, place one of the rounds on the bottom, frost the top of that, add the second round on top of the frosting.. then frost all around, covering every last square inch in glory! Cover in Pecans and flowers!
3. Let it set in freezer for at least 2 hours…slice it up.. share the love!