Pumpkin Pie

I made this cake for my wife’s 30th birthday, she wanted to mix birthday and Halloween celebrations together & the Raw Food Chef had this recipe. I’m sure I will make an extra cake this week to celebrate Halloween and I may make this one again as it was a hit with the whole family including my nearly 3 year old son.


1/4 Cup – Coconut Flour
1/4 Cup – Oat Flour
7 – Dried Apricots
1/2 Cup -Sultanas
1 1/2 Cups – Pecans
2 tbsp – Honey
3 tbsp – Coconut Oil
1/2 tsp – Lemon Juice
Pinch salt (pink rock salt)

1 Cup – Chopped Pumpkin
1 8 oz Glass – Carrot Juice
1 3/4 Cups – Cashew Nuts
1/4 Cup – Honey
1/2 Cup – Coconut Oil
1 tsp – Vanilla Powder
1 tbsp – Lemon Juice
Pinch salt
3 tsp – Mixed Spice

Clementine Segments

Make the base first by blending all the ingredients together and placing the mixture into an 8 inch cake tin base. Then add the filling to ideally a high speed blender and blend till smooth; note that the liquid is smooth and runny so leave in the blender for a few moments to thicken up before pouring over the base. Add to the fridge and enjoy the next day. Dress your cake with the clementine segments, cut the cake, make a wish & serve.



Matt Allen
The Yoga Health Coach


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