Raw Pumpkin Pie Cheesecake

For pumpkin lovers, this is our season to enjoy all of our favorite treats. Luckily there are plenty of ways to indulge in a healthy way! This vegan pumpkin cheesecake recipe is unique as it’s made with entirely wholesome, whole food, plant­-based ingredients. And the twist is – there's no pumpkin in it.

RAW PUMPKIN PIE CHEESECAKE [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE PUMPKIN PIE FILLING:

• 1 cup cashews, soaked
• 2 cups raw kabocha, cubed with the peel sliced off
• 1/2 cup coconut butter
• 1 tablespoon lemon juice
• 1/3 cup maple syrup
• 1-inch piece fresh ginger, peeled
• 1 teaspoon pumpkin spice
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

FOR THE CRUST:

• 1 1/2 cups pecans
• 7  large Medjool dates
• 1/8 teaspoon salt
• 1 tablespoon almond milk
• 1/2 cup coconut flakes
• 1/2 teaspoon vanilla extract

PREPARATION

TO MAKE THE FILLING:

1. Place your soaked cashews in your blender along with lemon juice and maple syrup. Blend until the mixture is completely smooth.
2. Add in the squash and all the remaining ingredients except the coconut butter. Blend the mixture again.
3. Pour in the melted coconut butter slowly with blender on low until it’s completely incorporated.
4. Set your filling aside

TO MAKE THE CRUST:

1. Process all ingredients in a food processor until it forms a sticky mass.
2. Press this into a pie pan.
3. Pour your filling over pie crust and refrigerate this for at least 8 hours to let it set. The longer it sits in the refrigerator the better it holds its shape when sliced.
4. Drizzle any extra almond silk spread and a sprinkle of chocolate covered cacao nibs on top for decoration.

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