1.5cupspumpkin seeds (or sunflower seedsor any nut of your choice if not nut-free)
8soft medjool datespitted
2cupssteamed cauliflower florets
2medium avocadospeeled and de-seeded
1cupchopped pineapplefresh or thawed out
1/2tsplemon extractor zest of 1 lemon or more to taste
1tsppure vanilla extract
pinchoptional: aof turmeric for a yellower colourI didn’t use
a few handfuls of pumpkin seedspoppy seeds, and fresh flowers
Process all crust ingredients into a sticky crumble in a food processor. Transfer the mixture into a 6″ springform pan with tall walls. Press down to compact into an even crust along the base. Freeze while working on the next step.
Blend all filling ingredients, except poppy seeds, into a smooth mixture in a power blender.
Add in the poppy seeds and pulse briefly to blend them in without crushing them (or can stir them into the mixture by hand if you prefer). Transfer this mixture over the prepared crust and smooth out the top.
Sprinkle with any desired toppings (except fresh flowers) and freeze for 5-6 hours or overnight.
Decorate with fresh flowers prior to serving if using. Thaw the cake out on the counter a few minutes and enjoy!