Hey everybody! Here’s an old personal favorite that I’ve been working on, getting ready to package and sell as a second flavor at Farm Fresh Market…and the Oly coops soon I imagine. Sooooo good. And it managed to work vegan style! It’s a little tastier with some honey in there but doesn’t firm up like I want. Shredded apple gives structure and juicy sweet to the cake crust, some chopped toasted pecans texture, and some buttered cashews and coconut oil the needed fat. The pumpkin filling is sweetened with the best dates I’ve tasted along with coconut sugar. Lemon and cultured cashews give it a ziiiing and the coconut milk and cacao butter cut it perfectly. A little cinnamon, a healthy bit of ginger, and slightly more nutmeg than usual. YEHAW IT WORKS! Stephen

pumpkin, cultured cashews (cashews, water, lemon juice, apple cider vinegar, l. acidophilus), apples, dehydrated coconut palm nectar, raw coconut oil, dates, almonds, coconut milk (coconut extract, water), cashews, pecans, coconut flour, chia, himalayan salt, natural baking soda, cinnamon, nutmeg, ginger, vanilla bean, lemon & vanilla flavor extracts, l. acidophilus