Pumpkin cheesecake recipe

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Ingredients

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