Description
all the delicious flavours of pumpkin pie in a delicious creamy vegan cheesecake. What more could you ask for?
Ingredients
Scale
crust
- 1 cup pecans
- 1 cup medjool dates
- 1/2 tsp cinnamon
- pinch of salt
filling
- 1 3/4 cups raw cashews, (soaked overnight or soaked in boiling water for 1–2 hours)
- juice of 1 lemon (about 2–3 tbsp)
- 1/2 cup coconut cream (full-fat from a can)
- 1/2 cup brown rice syrup (can sub maple syrup)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 3 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/3 cup pumpkin puree
Instructions
- Line an 8×8 inch pan with parchment paper. Set aside.
- Add the pecans, dates, cinnamon, and salt to your food processor and pulse until well combined. The dough should be sticky. (If it’s too crumbly, add more dates)
- Press the dough evenly into the bottom of the pan. Place in the freezer while you prepare the filling.
- Blend the cashews, lemon juice, coconut cream, brown rice syrup, coconut oil, vanilla, pumpkin pie spice, cinnamon, and pumpkin puree together in a food processor until smooth and creamy.
- Pour into the pan and spread with a spoon or spatula so it’s even.
- Place in the freezer for 4-6 hours.
- When ready to serve, remove from the freezer and let thaw for 10 minutes.
- Decorate with cinnamon, and dollops of vegan whip cream or yogurt.
Notes
Can’t find Medjool dates? Simply use regular dates and soak them in hot water for 5 minutes to soften, then strain.
Make your own pumpkin spice by mixing 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice, and 1/8 tsp cloves.
Nutrition
- Serving Size: 1 bar
- Calories: 371
- Sugar: 23g
- Fat: 26g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
