When my daughter, Ellie, and I were asked to demonstrate how to make my Raw Pumpkin Cheesecake at the JaiPlace Plant-Based Cuisine Holiday Extravaganza on December 17th, we said “Absolutely!” It’s so easy, out-of-this-world good and perfect for this time of year. How many desserts include two cups of carrots AND still get a thumbs-up from teenage boys? We hope you love it too. From our kitchen to yours, Merry Christmas!
Raw Pumpkin Cheesecake
Crust:
1 t Coconut oil or Flax oil, organic & raw
1 C Almonds, organic & raw
1 C Walnuts or Pecans, organic & raw
1 t Vanilla, organic
1/2 C Agave, organic & raw
1 t Cinnamon, organic
*Using a pastry brush, coat bottom and sides of glass pie dish with coconut/flax oil and set aside.
*Place remaining ingredients in food processor fitted with the chopping blade.
*Pulse until the mixture resembles small crumbles, do not let mixture form into a ball.
*Press firmly into bottom and sides of glass pie dish, using water to keep fingers moist while pressing. (This decreases the stickiness factor!)
Pumpkin Filling:
2 C Cashews, organic & sprouted
1 C Coconut meat (from a young coconut), organic
2 C Carrots, shredded, organic & raw
3/4 C Almond milk, organic & raw
1/2 C Agave, organic & raw
2 t Vanilla, organic
1/4 t Salt (Celtic Sea Salt is preferred)
3 T Lecithin (Optional)
1/3 C Coconut oil, organic & raw
1/2 t Cinnamon, organic *plus more for garnish
1/4 t Each: Allspice, Cloves & Nutmeg, organic *plus more for garnish
*Place cashews in a bowl, cover with filtered water and let soak for 4-6 hrs.
*Drain and discard water. Do not use soaking water from nuts.
*Place all ingredients, starting with liquids, into a high powered blender.
*Blend until smooth and creamy. (Try not to sample too much at this point! This will be difficult as the filling will be warm, amazing and oh-so-tempting.)
*Pour pumpkin filling into into the pie crust.
*Tap pie dish gently on counter to level the filling.
*Garnish with a light sprinkle of ground spices (Cinnamon, Allspice, Cloves & Nutmeg)
*Cover and chill in refrigerator for 4-6 hours or place in freezer.
*Cut with a warm knife and ENJOY!
This gentleman must have really wanted to taste our cheesecake. There was a lack of implements for tasting, so he improvised with one of my business cards. Hey, I’ll take it as a compliment!
*To all of our friends from the party, sorry for the delay in posting this recipe. We had a family emergency last weekend and needless to say, my priorities were elsewhere. Thank you for your patience! Please let me know how this recipe works out for you.
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