Raw Vegan Pumpkin Pie Ice Cream With Maple Cashew Cream And Cacao Nibs

• 4 very ripe, frozen bananas
• 1 c canned pumpkin puree (I'm going to make my own puree)
• 3/4 tsp pumpkin pie spice
• 1/2 tsp vanilla
• 1 1/3 c raw cashews
• 3/4 c water
• 2 tbsp sweetner (either pure maple syrup, softened dates, or maple extract)
• Raw cacao nibs

1. Pulse frozen bananas in a food processor fitted with an S blade or in a high powered blender.
2. When broken down enough, set to low and let it run.
3. Add the vanilla, and half of the pumpkin and spice, blend them and taste it.
4. Add more of each incrementally to your desired taste level (i.e. if you need sweeter, add some softened dates or date paste)
5. Continue blending until smooth n dreamy.
6. For Cashew cream topping: In a food processor (or high powered blender), blend 1 1/3 c raw cashews and about 3/4 c water
7. Add a few tablespoons of pure maple syrup or softened dates and maple extract
8. Continue blending until creamy. Taste. Add a little vanilla extract if needed.
9. Scoop cashew cream on top of ice cream, sprinkle raw cacao nibs on top, and enjoy!

very, pumpkin puruee, pumpkin pie spice, vanilla, cashews, water, sweetner, cacao nibs

Taken from www.yummly.com/recipe/Raw-Vegan-Pumpkin-Pie-Ice-Cream-with-Maple-Cashew-Cream-and-Cacao-Nibs-793235 (may not work)