My husband loves this and encouraged me to post it. I used agar agar powder for this (otherwise the liquid will begin to separate as the filling sits). The agar should be simmered in water for best results so that small component is not technically raw, but irish moss or maybe even physillium could be used. As always, use the spices and number of dates to your taste preference.
1 16oz. bag baby carrots
1/4 cup cashews (soak for a few hours, rinse and drain)
1/2 to 1 tsp vanilla
1/4 to 1/2 tsp pumpkin pie spice
1/2 TBS cinnamon
1 TBS coconut oil, melted
1 tsp agar agar powder
Blend crust ingredients together in food processor and press into bottom (and up sides a little) of 7 inch springform pan
Mix carrots, cashews, dates and spices (to your taste) in vitamix or high powered blender until well pureed and set aside.
Dissolve the tsp. of agar in about 2 oz. water, then add another ounce of water and simmer this gently (whisking constantly) for about 3 min. until all the agar is dissolved. Set this aside to cool until just warm to the touch. Slowly add the agar mixture to the carrot puree with the blender running on low or just enough to keep things moving. Then slowly add the melted coconut oil. Taste and adjust spices if you like. Pour the filling into crust and place in fridge to set for a couple of hours.