RAW VEGAN PUMPKIN CHEESECAKE #cheesecake #deliciousdessert

As somebody UN agency stanchly considers themselves to be associate omnivore associated an equal-opportunity eater, I’ve continuously rejected the concept of dietary extremes and exclusions primarily based in false belief and trendiness. therewith same, I do typically wish to dabble within the realm of veganism. ne'er with the intention of elimination myself of all animal merchandise, however just because vegetarian food will truly be quite delicious.

I commenced to create a chocolate version, and when viewing several, several recipes, i made a decision to merely wing it with what I had in my storage room. i used to be skeptical and my expectations were low. it'd style okay. it'd even style amazing! however there’s no means in hell it’s attending to style like associate actual cheesecake.

Also try our recipe Easy 3-Ingredient Chocolate Mousse #desserts #3ingredient

Ingredients

• FOR THE CRUST
• 2 1/2 cups raw pecans
• 1 cup dates, loosely packed
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• FOR THE FILLING
• 3 cups raw cashews, soaked in water overnight, drained*
• 1 15-ounce can pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups canned, unsweetened coconut cream or milk (NOT coco lopez)
• 1/4 cup raw cane sugar
• 1/2 cup real maple syrup
• 1/3 cup coconut oil, melted and cooled
• 1/4 cup freshly squeezed lemon juice
• 1 1/4 teaspoons salt
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground nutmeg
• raw pecan halves for garnish (optional)

Instructions

1. Spray a 9-inch springform pan with non-stick spray.
2. Add pecans, dates, salt, cinnamon, and ginger to the bowl of a food processor, then process for a few minutes until it starts to stick together. It should be mostly blended, but some small chunks are okay. Pour into the pan, then press into the bottom and about 2-inches up the sides. Use a flat-bottomed glass to press until even and firm. Refrigerate.
3. Add the cashews, pumpkin puree, coconut milk or cream, raw cane sugar, maple syrup, coconut oil, lemon juice, salt, vanilla, cinnamon, ginger, clove, and nutmeg to a high-powered blender. Blend on high until the mixture is ultra-smooth. This may take several minutes and you may need to stop a few times to scrape down the sides and help move the top contents down to the bottom with a spatula. Be patient and run the blender as long as you have to to get it as smooth as possible so there is no remaining grittiness. Achieving this texture is very important.
4. Pour the batter over the crust and smooth out the top. Refrigerate for at least 6 hours (overnight is best). Arrange pecan halves around the perimeter of the cake to garnish if desired.

Read more our recipe Andes Mint Mini Cheesecakes #desserts #cakeeasy

Source : bit.ly/2FS106V