3/4 cup raw cashews
3/4 cup walnut
3/4 cup pecans
6 dates
1 can organic pumpkin puree
Juice of 1 lemon
6 TB coconut nectar
1 tsp cinnamon
1 tsp nutmeg
You will also need a food processor and 6″ spring form pan.
Soak cashews in hot water for 30 minutes.
To make crust, combine the pecans and walnuts in a food processor. Pulse several times to break down the nuts. Add the dates (you may want to soak the dates in hot water for a few minutes if they are really hard.) Pulse food processor a few more times until nuts and dates become incorporated. Press mixture into the bottom of 6″ spring form pan. Place pan into the freezer while you make the filling.
Drain the cashews and put them in the food processor. Add all other ingredients. Process until smooth. Taste your pumpkin mixture and adjust coconut nectar & spices to taste. Pour the mixture into spring form pan and return to the freezer. Freeze overnight.
To serve. Remove pan from freezer and submerge in hot water for 2-3 minutes. Be careful not to let the water spill into the “cheesecake”. Release the spring form pan and remove the outside mold. Defrost in the refrigerator for at least 4 hours.
NoPoBoho 