this is always a fall must. perhaps one of my favorite non-chocolate healthy treats and it is equally as good for you as it is good!! it's an easy, basic raw cake recipe that anyone with a blender & food processor can handle.
technically the way I make it isn't 100% raw, but it's a lot easier. if you wish, you can use raw peeled & chopped pumpkin instead of canned, but I find I enjoy bpa free organic canned pumpkin just as much and it saves me a lot of time.
as far as sweeteners go, pure maple syrup (grade b) is always a tasty addition to this fall-y treat. this time around though, I used lakanto sugar in its place which is a zero calorie, zero GI natural sugar alternative-it turned out delicious and made the dessert nearly sugar free! either way you choose, you can't go wrong.
crust:
1 c sprouted raw almonds
1 c sprouted raw pecans
15 large pitted dates
1/2 t sea salt
coconut oil as needed to help it come together
-process everything but the coconut oil until fine and crumbly. add coconut oil 1 t at a time until it all sticks together well. press evenly into the bottom & up sides of a 9"springform pan (alternatively you can use a pie pan here) and set in the freezer while making the filling.
pumpkin cheesecake:
1 can organic bpa free pumpkin (or 11/2 c raw peeled pumpkin chunks)
2/3 c coconut butter
2 c soaked cashews
1/2 c lakanto sugar (or pure maple or raw honey)
1/4 c fresh lemon juice
1 T nutritional yeast (makes the perfect "cheesecake" flava!)
splash of ACV
1/2 t each: vanilla bean powder, nutmeg, cinnamon and sea salt
-add all ingredients to a high speed blender and blend until verrrrry smooth. pour into crust and spread evenly. set in freezer for 2 hrs until firm, slice, serve as is, or with coconut whip, fresh figs, etc... make this yummy treat for your next party! no one will even know it's healthy (:
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