CHOCOLATE PUMPKIN CASHEW CHEESECAKE {PALEO, VEGAN, NO-BAKE}

Ingredients

Crust:

  • 3 medjool dates pitted and softened
  • 1 cup raw pecans
  • 1/2 cup blanched almond flour
  • 1/2 cup shredded coconut unsweetened
  • 1 1/2 Tbsp organic coconut oil
  • 1/2 tsp pure vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon

Filling:

Chocolate mixture:

  • 1/2 cup raw cacao powder
  • 2/3 cup coconut cream
  • 5 Tbsp pure maple syrup
  • 1/2 tsp pure vanilla extract

Pumpkin Cheesecake mixture:

  • 2 cups raw cashews soaked*
  • 1 cup pumpkin puree
  • 1/4 cup organic coconut oil refined, to avoid coconut flavor
  • 1/2 cup pure maple syrup
  • 1 1/2 Tbsp lemon juice
  • 2 tsp pure vanilla extract
  • 1 Tbsp pumpkin pie spice
  • 1 tsp cinnamon

 

Instructions

Prepare Crust:

  1. Place all ingredients in a food processor or high powered blender and process on low, scraping sides a couple of times, until a crumbly pasty mixture forms.  Don’t over process or the mixture can become greasy or even being to form a butter.

  2. Press crust down evenly into an 8” springform pan, or you can use an 8” square cake pan lined with parchment paper

Prepare Filling:

  1. Melt coconut cream, maple and cacao in saucepan over low heat, whisking constantly, once smooth and well combined remove from heat and stir in vanilla, set aside to cool while you prepare pumpkin mixture.

  2. Wipe out your food processor of excess crust mixture, then process soaked cashews to form a paste. Then, add remaining ingredients and process until totally smooth, this could take a few minutes depending on your food processor or high powered blender.

  3. Stir 1/2 cup pumpkin mixture into chocolate mixture, the pour the remaining pumpkin mixture over the crust, spread out evenly.

  4. Then, pour the chocolate/pumpkin mixture over the top, once again spreading evenly**

  5. Cover and refrigerate for at least 4 hours, or overnight, to firm. You can serve right from the refrigerator for a soft creamy texture. The cake can also be frozen prior to serving, just make sure you allow it to thaw in the refrigerator for at least an hour prior to serving to allow for easy slicing.  Top with coconut whipped cream if desired.  Enjoy!

     

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