Raw Pumpkin Cheesecake (Paleo, Vegan)

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 youโ€™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!



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