Is there anything more autumnal than pumpkin pie? I made my first plant-based pumpkin pie last year and it was a real winner. So this year I wanted to step it up a notch. I’m having a raw cheesecake moment right now. I think people find raw desserts a bit intimidating to make, but they honestly couldn’t be easier once you know how. Plus, there are so many different flavour combinations you can experiment with once you understand the basics. These pumpkin pie cheesecakes are honestly to die for, and I might be bias, but I highly recommend you give them a go!
Ingredients: makes 8 squares
For the Base:
1 cup of pecans
8 pitted medjool dates
1 tbsp of almond butter
For the cheesecake:
1 cup of soaked cashews (for 2 hours at least)
¾ tin of pure pumpkin puree (opt for organic)
½ cup of coconut oil
¼ cup of maple syrup
½ vanilla pod (the inside of the pod scraped)
1 tsp of mixed spice powder
1 tsp of cinnamon
Make the base by blitzing the pecans in a food processor until fine and crumbly. Add in the dates, almond butter and cinnamon, further blending until a dough forms. Remove the dough from the food processor and press into the base of a lined baking tin. I’ve found that a loaf tin works very well for these types of recipes. Ensure that all the mix is tightly packed and evenly distributed.
To make the cheesecake later, place all the ingredients into the food processor and blend until smooth, this may take a few minutes. Pour the mix over the cheesecake base and spread out using the back of a spoon. Place into the freezer for an hour to set. I topped my cheesecakes with maple roasted pecans, that are beyond delicious. To make them, coat a handful of pecans in a few tablespoons of maple syrup and a dusting of cinnamon. Roast in the oven for around 10 minutes at 180.
Slice the cheesecake into small squares and place the cooled pecans on top. I’ve drizzled some melted dark chocolate on top for some extra decoration. I’ve also found that this helps hold the nuts down. Keep in the fridge until ready to devour.