Ingredients

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

Instructions

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.

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