Pumpkin Pie Ice Box Cake!!!

I was genuinely excited to pull the (raw vegan) Pumpkin Pie Ice Box Cake out of the freezer tonight!

I used to love pumpkin pie when I was younger... but then I started avoiding it when I learned that it wasn't that great for one's health.

However, now that I know how to make things with better ingredients... I love it even more!!!

For the Crust:
Ingredients: 

• 1 cup almonds
• 1 cup pecans
• 1 cup date pieces
• 1 teaspoon vanilla 
• 1 teaspoon cinnamon
• 1 teaspoon sea salt

Directions:
In a food processor, blend the nuts until evenly ground. Add the dates, vanilla, cinnamon, and sea salt and continue to blend until it begins to form a ball. Remove the dough and press into a baking pan.

For the Cake:
Ingredients:

• 4 cups raw pumpkin, peeled and shredded
• 1 cup macadamia nuts
• 1 cup raisins, soaked in water, just to soften
• 4 to 6 pitted dates
• 1 cup agave
• 2 teaspoons vanilla
• 2 teaspoons pumpkin pie spice
• 1 teaspoon sea salt

Directions:
Place the pumpkin, macadamia nuts, raisins, dates, agave, vanilla, pumpkin pie spice, and salt into a food processor and blend until smooth. Pour into the pie crust and freeze!

For the Icing:
Ingredients:

• 1 cup young coconut pulp, packed
• 1/4 cup shredded, dried coconut
• 1/4 cup water
• 3 tablespoons agave, or to taste
• 2 tablespoons melted cacao butter
• 1 tablespoon melted coconut oil
• 1/2 teaspoon vanilla extract

Directions:
Blend the coconut, water, and agave until smooth and creamy. Then add the cacao butter and coconut oil. Pour over frozen cake! (And then put the entire thing back in the freezer.)

Crust & Cake recipes were adapted from here.

Icing was "White Chocolate Coconut Cream" from "Just Desserts."