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

Crust

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.