PUMPKIN CHEESECAKE - VEGAN

PUMPKIN CHEESECAKE - VEGAN

By talistomatoes.blogspot.com.au

Crust

12 dates, pits removed, soaked in water for 30 minutes, then drained (save water)

4 to 6 tbsp date water

1/2 tsp salt

300g/2 cups raw almonds (or equivalent of almond meal) or other nut meal of choice

1 tbsp coconut oil (if needed)

In a blender or food processor add the dates, date water and salt. Blend until it becomes a paste. Set aside.  In a food processor, add the almonds and pulse until they become a coarse meal. Add in the date paste and pulse until the mixture starts to mold together. Add up to 1 tbsp of coconut oil if the mixture isn't sticking together and continue to process.  Transfer mixture into a lined 20 cm springform cake pan. Press the mixture into the bottom of the pan and about 3.5 centimetres (1.5 inches) up the sides.  Place pan into the freezer and allow to chill before adding the filling, around 10 minutes.

Filling

300g/2 cups raw cashews, soaked in water overnight, drained

330g/1.5 cups cooked pumpkin, cooled (fresh or canned)

140g/2/3 cup coconut oil, melted

60ml/1/4 cup fresh lemon juice

2 tsp apple cider vinegar

1 tsp vanilla essence

1/2 tsp cinnamon

1/2 tsp fresh ground nutmeg

1 tsp salt

Sweetener of choice (I used 1/4 cup maple syrup, 1 tbsp rice syrup and 6 drops liquid stevia - a combination of rice syrup and stevia would be perfect and contains almost zero sugar - taste as you add the sweetener to test desired sweetness).  In a blender or food processor add the cashews, pumpkin, coconut oil, maple syrup, lemon juice, vinegar, vanilla, salt, cinnamon and nutmeg. Blend until the mixture is smooth.  It will be quite thick.

Pour the mixture onto the chilled pie crust, smoothing out the top with a blunt knife or the back of a spoon. Chill the cake in the refrigerator for 1 hour or overnight.  Slice and serve cold.  If you leave it out for too long it will be more of a mouse like texture.