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.
Ingredients Nut-Free Pumpkin Cheesecake Filling
1 pie pumpkin, refuse removed, cut into slices & soaked in water for 3+ hours
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)
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
Directions 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