Author: Chef Kim

To make the nice cream

• In a blender, combine the soaked and drained cashews with the melted coconut oil and water or milk and blend until thick and creamy. You may need to scrape the sides of the container or use a tamper to get the mixture to blend well. If needed add more liquid just to get the cashews to blend smooth. It should result in a thick cream.
• Then add the remaining nice cream ingredients and blend until it resembles soft serve.
• Line a food storage dish with plastic wrap and pour in the mixture. Use a spatula to spread evenly into the dish. Cover and freeze.
• It may be easier, if you don't have a high-speed blender, to make the cashew cream in a blender first, then transfer the mixture to a food processor and add the frozen bananas and remaining ingredients.

To make the brownie:

• Combine the dry ingredients in a mixing bowl., and whisk to remove any lumps.
• In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, use a spatula to combine well. the batter will be thick.
• line a 9x13 pan with parchment paper and pour in the batter, spreading it evenly to the edges of the pan.
• Place in a 350-degree preheated oven and bake for 13-15 minutes.
• Remove and allow to cool completely.

To assemble:

• Remove the nice cream from the freezer, allowing it to thaw lightly.
• Remove the brownies from the pan by flipping pan over and peeling the parchment paper. Cut the brownie in half so you have two 9x6.5 pieces.
• Spread nice cream over one side of the brownie to at least an inch thickness.
• Cover with remaining brownie and wrap in plastic and freeze for at least an hour.
• Remove and use a sharp knife to cut into desired sizes. rewrap in parchment or plastic and keep frozen until ready to eat.

• Preheat oven to 375°F.
• For crust, in a food processor combine oats, 3 Tbsp. of the flaxseed meal, and the tahini. Cover and pulse until mixed.
• With processor running, slowly add 2 to 4 Tbsp. milk until mixture starts to cling together and is slightly moistened.
• Press onto the bottom and up the sides of 9-inch pie pan.
• For filling, combine the remaining 1 Tbsp. flaxseed meal with ¼ cup water; let stand 5 minutes.
• Add to food processor with pumpkin, ¾ cup milk, the dates, date syrup, arrowroot, pumpkin pie spice, vanilla, and salt. Cover and process until smooth.
• Spread filling into crust.
• Bake 50 to 55 minutes or until filling is set. Cool on a wire rack 30 minutes. Chill 2 to 8 hours.

• Add the nuts or seeds you are using to a food processor and blend into a coarse meal.
• Add the dates and pulse to break them down and combine with the nuts/seeds.
• Add the cacao and spices and blend until its crumbly and sticks together when you press it between your fingers.
• Transfer to a mixing bowl and add water, mixing together after each tablespoon. It should come together into a dough, but should not be wet.
• Line your pan with parchment paper and press the brownie dough into it evenly, firmly pressing down.
• Place in the refrigerator to chill while you mix the frosting.
• In a mixing bowl add the cacao powder, salt and maple syrup
• melt the coconut butter or oil and whisk into the cacao and sweetener, mixing until completely smooth and shiny.
• Pour the frosting over the brownie and spread evenly. Chill for an hour.