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  • 1 cup raw cashews
  • 1 cup dates, pits removed, soaked & drained
  • 1/2 cup canned pumpkin
  • 1 tsp cinnamon
  • 2 cups raw cashews, soaked in hot water for 2-3 hours & drained
  • 1 cup coconut milk
  • 1/4 cup coconut oil
  • 1/3 cup raw honey or date syrup
  • Topping ideas: whipped cream, chopped nuts, pumpkin spiced pepitas


  1. Place raw cashews & dates in a food processor and blend until crumbly and sticky, scraping down the sides as needed.
  2. In a muffin tin, add spoonfuls of crust mixture to 6-8 muffin cups depending how thick you like your crust and press down to form a crust.
  3. Back in food processor, add soaked cashews and all remaining ingredients and blend a few minutes until smooth and creamy.
  4. Top each muffin cup crust with the creamy mixture and refrigerate for at least an hour before serving with desired toppings.


  1. These are best chilled and served right out of the fridge. Use a thin spatula to take out of the muffin tins.
  2. Will keep in the refrigerator 5 days.