Raw Pumpkin Cheesecake

Raw Pumpkin Cheesecake recipe from Down to Earth Organic and Natural.
Yield
8-10 Servings
Ingredients
Crust:
- 1 Tablespoon coconut oil
- 1 cup raw macadamia nuts
- 1 cup raw almonds
- ½ cup pitted dates
- ¼ teaspoon salt
Filling:
- 3 cups raw cashews, soaked 1-4 hours
- 1 cup shredded coconut, soaked 1 hour
- 1¾ cups fresh grated pumpkin
- ½ cup fresh lemon juice
- 1 cup raw agave nectar
- 1 cup coconut oil
- 2 teaspoons vanilla extract* or 1 teaspoon raw vanilla powder (optional)
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon allspice
*Not considered a raw product
Sauce:
- Zest and juice of 1 orange
- ¼ cup dried apricots, soaked 1 hour
- 3 Tablespoons maple syrup* (optional)
*Not considered a raw product
Instructions
- Prepare Crust: Coat a spring form baking round with coconut oil. Process remaining Crust ingredients in a food processor or blender until a crumb-like consistency is achieved. Firmly press Crust mixture down into baking round.
- In a blender or processor, blend Filling ingredients until creamy smooth.
- Pour Filling over Crust. Place in freezer until firm, about 2-3 hours.
- About an hour before serving, let cheesecake defrost in refrigerator. Mix all Sauce ingredients in a blender. Blend until well combined. Drizzle over cheesecake. Serve and enjoy!