About the Recipe
Ingredients
3/4 cup pumpkin seeds
4 medjool dates
4Â Â 1/2 Tbs maple syrup, divided
3/4 cup sunflower seed butter
1 Tbs lemon juice
1 tsp vanilla extract
1/8 tsp salt
1/2 cup yogurt, non dairy
Preparation
Make
Process all crust ingredients [pumpkin seeds, dates and .5 tbsp maple syrup] into a sticky crumbly mixture in a food processor. Transfer into a 5″ springform pan and press down into a flat crust. Place the pan in the freezer while working on the filling.
Blend all filling ingredients into a smooth consistency in a blender. Transfer this mixture into the cake pan over the crust. Smooth out the top and decorate with desired toppings.
Return to freezer and allow the cake to set for 5-6 hours or overnight. When ready to serve, remove from pan, thaw out a touch and enjoy! (keep leftovers frozen).