Pumpkin Cheesecake

pumpkin cheesecake

crust
2 cups blanched almond flour
1 1/2 cups pitted dried dates
1/4 cup goji berries
1/2 teaspoon pumpkin pie spice

filling
1 1/2 cups cashews, soaked
1 tablespoon fresh lemon juice
1 cup dried apricots
1/4 cup coconut water
1 cup carrot juice
1 teaspoon pumpkin pie spice
4 tablespoons thick part of organic full fat coconut milk
1 cup pumpkin purée

pumpkin cheesecake

pumpkin cheesecake

method

    For the crust, combine almond flour, dates, goji berries, and pumpkin pie spice in a food processor and process until it starts to form a ball. Press into one large or two small spring form pans.

   For the filling, soak cashews with lemon juice for 4 hours or overnight. Strain and rinse the cashews. In a blender place cashews, apricots, coconut water, carrot juice, pumpkin pie spice, coconut milk and pumpkin purée. Blend until smooth, scraping down the sides of the bowl as needed. If the filling is too thick, add 1/4 cup carrot juice or coconut water as needed. Spoon over the crust, and freeze for several hours or overnight. Remove from freezer about 20 minutes before serving. Top with coconut whipped cream, spiced maple syrup, and chocolate shavings.

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