Originally posted on holistichabits
I wanted to share this amazing recipe for a “semi raw” pumpkin pie cheesecake! Dairy and Gluten free! Bring it to a Christmas dinner or make it for yourself 🙂 ENJOY!
1 1/2 cups raw almonds that have been soaked then dried in dehydrator or oven
2 tbsp shredded coconut
3/4 cup pitted dates
1/3 cup dried organic cranberries
Dash Himalayan salt
1 tsp vanilla powder (or extract)
1 tbsp coconut oil
Crust: in a food processor mix nuts until finely ground. Add the rest of the ingredients and mix together. Press and form crust in an 8″ springform pan then refrigerate while you make the fillings.
1 can pure pumpkin (398ml)
1/3 cup raw honey
1 cup melted coconut oil *
1 tsp. vanilla powder (or extract)
2 tsp fresh grated ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp Himalayan salt
- all coconut oils are not created equal. Some have a very strong coconut taste, others may not. If you want the same flavour result as I got, I use nutiva coconut oil. Other brands will work good it just might be a different flavour than mine.
Filling: In VitaMix (or heavy duty blender) purée the filling ingredients to a creamy consistency and then pour over crust in springform pan, put in freezer for 1 to 2 hours to set and then move to refrigerator.