(Almost) Raw Pumpkin Pecan Cheesecake

gluten & grain-free, soy-free, refined sugar free

makes (1) 8” cake

2 cups pecans
1/2 cups packed dates, pitted
1 tsp vanilla
1/2 tsp cinnamon
1/8 tsp salt

Pumpkin Cheesecake Filling
1 1/2 cup cashews, soaked overnight
1/2 cup maple syrup
1 cup canned or fresh pumpkin puree
1/4 cup + 2 tbsp coconut oil, melted
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
1 tsp vanilla

Coconut Whipped Cream
1 can full fat coconut milk, chilled overnight
2 tbsp agave nectar
1-2 tsp cinnamon

Pecans for decorating
Prepare a 8” (9” works too, end result will just be thinner) springform cake pan by lining the bottom with parchment paper.

In a food processor, blend together the pecans and dates until uniform. Add vanilla, cinnamon, and salt and blend to combine. Spread on prepared cake pan and press evenly into the bottom. Place in refrigerator while you prepare the filling.

Thoroughly rinse the soaked cashews. Drain. Blend in a food processor or blender until cashews become a very smooth paste. This may take awhile, depending on the strength of your blender. Scrape down the sides as you process, adding a little bit of water if cashews seem too dry. Once the cashews are smooth and creamy , add the remaining filling ingredients and process until uniform.

Scrape pumpkin filling onto chilled crust and smooth top. Stick in freezer for at least 1 hour.

To make whipped cream topping, open chilled coconut milk and scoop out the solid coconut meat into a small bowl. Whisk in agave nectar and cinnamon until combined and spoon onto the top of frozen pumpkin cheesecake. Spread evenly. Return to freezer and freeze for at least 4 hours, until frozen all the way through.

When ready to serve, top with pecans and allow to thaw for 30 minutes. Slice and serve.





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