Wednesday, 27 March 2013

Raw Pecan Pumpkin Cheese Cake

Yes another raw "Cheese cake" to confuse all of you who don't know what raw eating is. Since some of you may be confused , its super simples ( and yes also super delicious) Raw cheese cakes don't contain any cheese cakes, they just look like a cheese cake and mimic the texture. I fooled my family, so maybe you can fool yourself too haha :) I made this one for my friends pot luck, it was eaten up so fast! Can't wait to make it again.

INGREDIENTS: ( Makes one 8" Spring form pan cake, serves 6-8)

- 1 1/2 cups almond meal
- 1/2 cup soaked pitted dates
- 1 TSP vanilla
- 3 TSP Raw cacao powder

- 2 cups soaked cashes (soak overnight of for a minimum of 3 hours)
- 1 can of pumpkin puree ( or fresh)
- 1/2 cup maple syrup
- 5 drops vanilla liquid stevia
- 2 TBS melted coconut oil
- 2 TBS Vanilla almond milk ( you can use any dairy free milk of choice really)
- 1 1/2 TSP cinnamon
- 1 TSP nutmeg
- 1 TSP ginger
- 1 TSP cloves
- 1 TSP vanilla extract
- Pinch of salt

- 1/2 cup pecans
- Yacon syrup


- In a food processor combine all crust ingredients until it starts to form into a ball.
- Line a spring form pan with parchment paper or wax paper.
- Press into bottom of pan the crust evenly.
- In a blender combine all filling ingredients , blend until very smooth.
- Pour filling over top of the crust, and set in freezer for 1 hour.
- Remove from freezer while still soft and decorate top of cake with crushed and whole pecans. optional to drizzle Yakon syrup or maple syrup over top.
- Set back in freezer and chill for an additional 4 hours minimum until frozen. Enjoy!

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