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Pumpkin Cheesecake with Orange Toffee Crust

Posted in Chips, Crackers, and Snacks on 2012-05-22
Pumpkin Cheesecake with Orange Toffee Crust
Difficulty 5 minutes Serves 1, 9 inch springform pan
Pumpkin, coconut, lucuma and agave blended into a rich, creamy cheesecake filling surrounded by an almond and date orange toffee crust. This smooth and decadent pumpkin cheesecake isn't overly sweet, and Mandi Gould recommends that if you want a truly sweet dessert experience to end your meal you may want to double the amount of agave nectar.



Nut-Free Pumpkin Cheesecake Filling

1 pie pumpkin, refuse removed, cut into slices & soaked in water for 3+ hours

1 carrot

5 cups of coconut + 4 tbsp coconut oil, blitzed into coconut butter

1.5 cups of coconut kefir or coconut milk.

3 tbsp pumpkin pie spice

2 tsp ginger

1 cup lucuma powder

splash of vanilla (optional)

3/4 agave

Juice of half a lemon (optional, but gives it a more cheesecake-like flavour)

Fresh cranberries for decoration.

Orange Toffee Crust

zest of 2 oranges

juice of 1/2 an orange

2 cups almonds

1 cup dates

1/4 cup unsweetened dried coconut flakes



Nut-Free Pumpkin Cheesecake Filling

1) Start by blitzing your coconut and coconut oil in the food processor to make a smooth, liquidy coconut butter.

2) Add coconut kefir or coconut milk. Blend. You now have a kind of coconut cream cheese.

3) Run your soaked pumpkin and carrot through the juicer. Add both the liquid and the pulp to the cream cheese