Gluten Free & Vegan No Baked Cbd Infused Pumpkin Spiced Squares
Ingredients
- 1cup walnuts
- 1 cup pumpkin seeds
- 10 dates pitted
- 1/4tsp salt
- 1tsp vanilla
- Pumpkin filling
- 2 cups soaked cashews (soak overnight)
- 3/4 cup pumpkin purée
- 3 tbsp maple syrup
- 2tsp pumpkin pie spice
- 1tsp vanilla extract
- 3tbsp coconut oil
- 1tsp lemon juice Frosting
- 1tbsp @receptranaturals prime 750+mg cbd oil
- 1tbsp lemon juice
- 1 cup coconut butter (melted)
- 1/4cup maple syrup
Preparation
In food processors add walnuts, pumpkin seeds, dates, sea salt & vanilla. Pulse until left with a doughy consistency
Transfer dough into a 8x8 baking dish after lining with parchment paper. Press dough down with a rubber spatula until bottom on pan is evenly covered. Set pan aside and in a blender add soaked and drained cashews, pumpkin purée, maple syrup, pumpkin pie spice vanilla extract, coconut oil & lemon juice. Bled on a high speed for 30 seconds until smooth
Pour pumpkin filling into baking sheet & spread with a rubber spatula until evenly smoothed. Transfer baking dish into fridge while preparing frosting
In a bowl add melted coconut butter, cbd oil, maple syrup & lemon juice. Whisk until all ingredients are well incorporated
Remove baking dish from fridge & pour “frosting” over the pumpkin filling. Smooth out with spatula
Set baking dish in fridge for 3-4 hours, slice & enjoy. Keeps in fridge for 5-7 days. Keeps in freezer for 2-3 months