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)

CRUST:

- 1 1/2 cups almond meal

- 1/2 cup soaked pitted dates

- 1 TSP vanilla

- 3 TSP Raw cacao powder

FILLING:

- 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

TOPPING

- 1/2 cup pecans

- Yacon syrup

DIRECTIONS:

- 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!