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Raw Pumpkin Chocolate Cheesecake Video

Pumpkin Chocolate Cheesecake

Chocolate Crust

  • 1 1/2 cups almonds
  • 1/4 cup cacao powder
  • 1/2 cup dates, chopped
  • 1/4 cup date sugar 
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla

Directions: Put everything in a processor. Process until crumbly and sticks together when you press it between your fingers. Press into pan. Place in fridge while you make the filling


Pumpkin Chocolate Filling

  • 3 cups soaked cashews (Soak no longer than 20 minutes) 
  • 2 cups sweet potato shredded or finely chopped
  • 1 cup carrots, shredded or chopped
  • 1 cup coconut milk
  • 2 tablespoons lemon juice
  • 1 1/4 cups 100% pure maple syrup
  • 2 tablespoons vanilla extract
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 3 tablespoons lecithin 
  • 1 cup coconut oil

Directions: Place in a vitamix or high speed blender. Blend well until all ingredients are totally broken down and the mixture is creamy. 

Remove 1 cup of the mixture for chocolate swirl.

Pour the rest of the mixture into the pan and set aside.

To the 1/2 - 1 cup add:

  • 1/4 cup cacao powder
  • 1 1/2 tablespoons vanilla

Pour into pumpkin mixture and use a chopstick to create swirls.

Place in freezer for about 3 hours or until firm. To serve, remove from fridge and let thaw for about 20 minutes.

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