Uncategorized

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

pumpkin1

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

Directions

*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!

References:
http://www.maryvancenc.com/2014/10/raw-pumpkin-cheesecake/

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s