Wednesday, June 2, 2010

Raw Pumpkin Cheesecake

And now for a little dessert! I was inspired to find a delicious recipe for a cheesecake after I ate at this raw organic restaurant last weekend. The hubs and I shared a yummy raw cheesecake and chocolate torte. Wow. So, I am going to do the next couple of posts on desserts!

Raw Pumpkin Cheesecake

Adapted from Andrea Kowalski’s Raw Cashew Cheesecake recipe published in the July/August issue of Vegetarian Times


2 cups almonds

¼ cup dates

¼ cup dried coconut

Raw Pumpkin Filling

1 ½ cup cashews

1 ¾ cup raw pureed pumpkin

6 T coconut oil

2 T lemon juice

¼ c + 2 T agave

2 t cinnamon

1 t nutmeg

  • Soak cashews in cold water for four hours. Rinse, drain, and set aside.
  • Pulse almonds and dates in a food processor until they have a sticky, crumby consistency.
  • Sprinkle dried coconut in the bottom of an 8 inch pie dish.
  • Press almond and date mixture into pan to create the crust and set aside.
  • Combine remaining ingredients in food processor and blend until smooth and creamy.
  • Pour filling into crust, smooth and freeze for several hours or until firm.
  • Slice while frozen and allow to thaw before serving.

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