For the Crust:

2 cups of raw cashews
1 Cup of Raisins (dates for a Raw version)
1 tsp. of Vanilla extract
2 Tbs. of Maple Syrup

For the Filling:

2 ripe Pears, peeled and cored, sliced

Juice of 2 medium size Oranges, include the pulp.

1 (8 oz.) package of Vegan Cream Cheese

1 (12 oz.) package of Firm Silken Tofu (drained)

2 oz. of NuNatural’s brand MoreFiber Stevia Baking Blend (optional, cake will be slightly sweeter with this)

3 Tbs. of Maple Syrup

1 Tbs. Cinnamon

1/2 tsp. of Ground Cloves

Pinch of Sea Salt

Drizzle:

About 1/2 Cup of Biscoff Spread (or Trader Joe’s Cookie Butter) softened in the microwave for under 30 seconds (note: this topping is not sugar free)