Pumpkin cheesecake recipe

Ingredients

• 1/3 cup macadamia
• 2/3 cup almonds
• Pinch of vanilla
• 1 tbsp coconut oil
• 3 tbsp agave nectar (you can add more sweetener, adjust to your taste)
• Pinch of salt

• 2 cups almond butter
• 1/3 cup soaked and peeled almonds
• 2 tbsp raw cocoa powder
• 1/3 cup soaked raisins
• 2 tbsp agave nectar
• 1 tsp orange peel
• Pinch of cinnamon powder

• 1½ cup cashews
• 2/3 cup fresh coconut
• 4 tbsp agave nectar
• 1/3 glass coconut milk
• 1/3 glass carrot juice
• 1/3 cup coconut oil
• 1 tbsp lime juice
• Pinch of salt
• ½ cup ripe pumpkin diced

For Crust
1. Put all the ingredients in a food processor. Avoid over processing and melting the ingredients.
For Filling
2. Put all the ingredients into a blender and blend very well until it becomes a very smooth and creamy mixture.
3. Use a food processor to break the cookie dough into crumbles.
4. In a round shape mold put the crust mixture and press down to make a thick crust layer.
5. Sprinkle on top with the cookie dough crumbles Freeze for 1-2 hours before serving. Keep refrigerated.