Prep
15minCook
4hrLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 1 cup raw pecans | |
| 3/4 cup raw almonds | |
| 3/4 cup shredded coconut, unsweetened | |
| 10 Medjool dates, pitted | |
| 1/4 tsp salt | |
| 11/2 cups raw cashews, soaked overnight | |
| 1/2 cup water | |
| 1/3 cup raw cocoa butter, melted | |
| 1/3 cup maple syrup | |
| 3 tbsp lemon juice | |
| 1/2 tsp ground vanilla beans | |
| 11/2 cups raw cashews, soaked overnight | |
| 1/2 cup water | |
| 1/2 cup pumpkin puree | |
| 1/3 cup maple syrup | |
| 1/4 cup coconut oil | |
| 1 tbsp pumpkin pie spice mix | |
| 15 Medjool dates, pitted | |
| 1/4 cup water | |
| 1/2 tbsp coconut oil |
| 1. | Note: You can soak all 3 cups of raw cashews together overnight, then divide after they've soaked. |
| 2. | Place all crust ingredients together in a food processor and pulse several times, until you have a crumbly, sticky texture that resembles sand. |
| 3. | Line an 8-inch square pan with parchment paper. Pour the crust mixture into the bottom of the pan and flatten. Use another piece of parchment paper on top if your hands stick. |
| 4. | Add all white chocolate layer ingredients together in a high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy. Pour on top of crust layer and gently shake the pan to flatten. |
| 5. | Place the pan in the freezer for 30-40 minutes or until the top has firmed up. |
| 6. | While the first layer is freezing, wash and dry your blender. |
| 7. | Add all pumpkin layer ingredients to your high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy. Pour on top of your white chocolate layer and gently shake the pan to flatten. |
| 8. | Place back in the freezer and let the cheesecake completely firm up for 3-4 hours. |
| 9. | Before serving, remove the cheesecake from the freezer and let thaw at room temperature for 20 minutes. |
| 10. | Cut the cheesecake in half one direction, then divide each half into 5 slices and serve immediately. |
| 11. | If you're making the date caramel, place all ingredients into a clean food processor and pulse until a thick paste forms. |
| 12. | Place the caramel in a pastry bag and pipe a long stripe along the top of the cheesecake slices. Add two pecans to the top and serve. |
Leave a Reply