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