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Raw Pumpkin Pie Cheesecakes [Vegan, Grain-Free]

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Is there anything more autumnal than pumpkin pie? Infuse all the flavors of your favorite seasonal dessert into these adorable mini cheesecakes! We highly recommend you give them a go– especially if you’re a fall fanatic. This dessert is especially good during the first month or so of fall when it is too hot to enjoy a warm treat but you still want to celebrate the season.

Raw Pumpkin Pie Cheesecakes [Vegan, Grain-Free]

Calories

525

Serves

8

Ingredients

For the Base:

  • 1 cup of pecans
  • 8 pitted Medjool dates
  • 1 tablespoon of almond butter
  • Cinnamon

For the Cheesecake:

  • 1 cup of soaked cashews (for 2 hours at least)
  • 3/4 can of pure pumpkin purée 
  • 1/4 cup of coconut oil (for raw, use cold pressed)
  • 1/4 cup of maple syrup
  • 1/2 vanilla pod (the inside of the pod scraped)
  • 1 teaspoon of pumpkin spice powder
  • 1 teaspoon of cinnamon

Preparation

  1. Make the base by blitzing the pecans in a food processor until fine and crumbly.
  2. 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 pan. Ensure that all the mix is tightly packed and evenly distributed.
  3. To make the cheesecake later, place all the ingredients into the food processor and blend until smooth- this may take a few minutes.
  4. 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.
  5. If you like, top the cheesecakes with maple roasted pecans. 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 360°F.
  6. Slice the cheesecake into small squares and place the cooled pecans on top. Drizzle some melted dark chocolate on top for some extra decoration. Keep in the refrigerator until ready to devour.

Nutritional Information

Per Serving: Calories: 525 | Carbs: 39 g | Fat: 42 g | Protein: 7 g | Sodium: 6 mg | Sugar: 26 g

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AUTHOR & RECIPE DETAILS


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Nourishing, yet indulgent plant-based recipes.

Hello! I’m Megan, nutrition coach in training, recipe developer, blogger and avid nut butter addict. I’m a massive food lover and spend my time creating nourishing yet oh so indulgent recipes that aim to show people that plant-based eating is anything but boring.


 

 

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0 comments on “Raw Pumpkin Pie Cheesecakes [Vegan, Grain-Free]”

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mntryjoseph
2 Months Ago


This recipe is not "raw", because the recipe calls for Maple Syrup and Coconut oil! Maple syrup and Coconut oil are NOT "raw" foods! Coconut oil can only be considered \'raw\' if cold pressed Virgin Coconut Oil is used!

Here is why...

For a food to be considered "raw", some experts state it can not be heated up past 104°F - 120°F. Maple Syrup is boiled at around 219°F when it is being processed!

This recipe can only be considered raw, if cold pressed Virgin Coconut Oil is used!

💥 Note: Virgin Coconut Oil: Whether it is raw or not depends on the production methods, if virgin coconut oil produced by expeller pressing, centrifuged or made from coconut milk by fermentation at high temperatures it cannot be regarded as raw and not suitable for raw diets. Only cold pressed (under 40⁰C / 104⁰F) virgin coconut oil can be classified as raw.
http://www.tiana-coconut.com/healthy-diet/raw-food-diets/




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