Raw Pumpkin Cheesecake (Paleo, Vegan)
The below quantities make 2 large servings in ramekins, or you could double it to make 4 large ramekin servings
1/2 cup, heaping +1 Tbsp cashew butter
1/2 cup, heaping, + 1 Tbsp canned pumpkin
2.5 Tbsp Date syrup, OR 2 dates + 2 Tbsp honey
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg (OR 1 1/2 tsp pumpkin pie spice)
1/2 tsp vanilla
3-4 good shakes of sea salt
*Put everything in the food processor and process until smooth, scraping sides as necessary. It will look smooth and creamy.
*Transfer batter to ramekins (http://www.amazon.com/Norpro-260A-Porcelain-Ramekins-Set/dp/B000SSTNLG/ref=lp_289672_1_2?s=kitchen&ie=UTF8&qid=1414242513&sr=1-2), cover, and put in the freezer for a couple of hours. This yields the best cheesecake texture if you’re eating it the same day. Otherwise, it can be refrigerated overnight and stored in the fridge.
This would be AMAZING topped with coconut whipped cream. Simply refrigerate a can of coconut milk for at least 4 hours, scrape the top solid part off, and beat just like regular whipped cream. I add a little coconut sugar and vanilla to mine, too. Serve & Enjoy!