Mostly Raw Pumpkin Pie-Ice Cream Cake

Fresh, organic and handcrafted, those are the words that spring to mind when I think of Zest Kitchen and Bar. But, Zest is so much more. Owner and chef Casey Staker prides himself on constantly improving not only the menu but the food offerings. The creativity of Staker and his team lends itself to an ever-evolving experience. Their focus on healthy, plant-based, vegetarian, raw and gluten-free dishes is in itself unique, but their ability to create dishes that do not sacrifice flavor or substance is what sets them apart. Enjoy this recipe from chef Casey and I think you’ll understand what I mean.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 4 hours 20 minutes
Course Desert
Servings 4 people

Ingredients
  

Crust

  • 2 cups pecans soaked for 2 hours, then rinsed
  • 1 cup oats
  • 1/2 cup flax
  • 6 large dates to help hold the crust together
  • 2 twists pink sea salt

Filling

  • 1/2 cup pecans soaked and rinsed prior
  • 1/2 cup heavy coconut cream (the thick stuff from a can)
  • 1/2 cup almonds (soaked & rinsed prior)
  • 1 tbsp coconut oil or substitute almond butter
  • 1 small pumpkin roasted, then diced into 2 cups (or 1 can organic pumpkin puree) this is the only cooked part of this dish!
  • 1 ripe banana
  • 1 tsp cinnamon
  • 2 twists pink sea salt
  • 6 dates

Instructions
 

Crust

  • Combine ingredients into food processor and add some of the date water if you need a little water.

Filling

  • Food process everything until smooth, add some coconut milk if you need it, 1/4 cup max, then pour over crust and refrigerate for a couple hours until set up. You can leave out coconut oil if you’re on a no oil diet, but add some date water to lighten up. Freeze for 1-2 hours, then serve & enjoy! If it’s too hard, just let it sit at room temp for a few minutes before serving. We dressed ours up with some coconut flakes dusted in spices & coconut whipped cream.