Vegan Pumpkin Cheesecake with Go Raw Seed Crust

Vegan Pumpkin Cheesecake

WITH GO RAW SPROUTED PUMPKIN SEEDS

Makes 8 servings

vegan, gluten-free

Ingredients

Crust
Filling
  • 1 can pumpkin puree
  • 1 cup raw cashews (soak cashews in water overnight or in boiling water for an hour before)
  • 1 can Let's Do Organic Heavy Coconut Cream
  • ¼ cup maple syrup
  • Juice from 1 lemon
  • 2 tbsp coconut oil
  • Cinnamon to taste
  • Allspice to taste
  • Pumpkin pie spice or syrup to taste
Toppings
  • Pecans
  • Coconut whipped cream

Directions

  1. Prepare a springform pan with parchment paper and set aside.
  2. In a food processor, combine all crust ingredients and pulse until well combined and a dough begins to form. It should be a little crumbly like a pie crust.
  3. Press dough into a springform pan and freeze while preparing the filling.
  4. For the filling, combine all the ingredients in a high speed blender until well blended.
  5. Remove crust from freezer and pour filling on top. Decorate with pecans and freeze preferably overnight or at least 4 hours.
  6. Slice and serve with coconut whipped cream and enjoy!

Recipe and photo by Dana Plucinski