Raw Pumpkin Cheesecake with Cacao Fudge Frosting By Josh
May 9, 2012 by The Dove
(Adapted mostly from Bitoflifeblog.com)
2 cups raw pecans
7 large Medjool dates, pitted (soaked if necessary)
½ tsp cinnamon
Dash of sea salt
2 cup raw cashews, soaked overnight
1can organic pumpkin puree
½ cup coconut oil
2-3 tbsp lemon juice (to taste)
½ tbsp vanilla extract (alcohol-free)
½ tsp sea salt
1 tbsp pumpkin pie spice
½ tbsp cinnamon
1 cup large Medjool dates, pitted and soaked
½ cup unsweetened vanilla almond milk
Sauce (makes enough for a couple slices):
1 tbsp raw cacao powder
½ tbsp coconut nectar (or raw agave nectar)
½ tbsp warm water (or unsweetened vanilla almond milk)
Pinch of sea salt
I really wanted to make some kind of raw dessert with pumpkin… I love pumpkin pie, but I wanted something a little more interesting. I’d always wanted to try making raw cheesecake, so this came to me pretty organically. Luckily, there were already numerous recipes online for Raw Pumpkin Cheesecake. So, I spent some time pouring over them, and with a little improvisation, I came up with my own.
As always, buy the best quality ingredients possible, especially the nuts and dates.
To prep for the filling, soak the cashews and dates (separately) overnight. If using a weaker processor/blender, such as a Magic Bullet (like I did), you’ll also have to soak the dates for the crust for about an hour before you make it. Also, a Magic Bullet will require you to do some vigorous shaking while things are blending. I got a really good workout making this (not joking, I was sweating). I will never need to buy a Shake Weight as long as I own this Magic Bullet.
Once you’re ready to get started, drain the soaking nuts and dates.
To make the crust: First, put the dates in your food processor. Chop well, and then add in pecans, cinnamon, and salt. Pulse well and combine. Scoop out mixture, and press evenly into pie pan lightly greased with olive oil.
For the filling: Puree dates thoroughly. Next, add in cashews and blend well. Add pumpkin, coconut oil, and almond milk—save the lemon juice and spices for last, so you can add to taste. I gave you my suggested measurements as a guide, but it will be very much a personal preference thing. Once the filling is to your liking, pour into the pie, spreading evenly. Cover well with tin foil, and place in the fridge overnight to set (or if you can’t wait, a few hours in the freezer).
Serve with the Raw Cacao Fudge Sauce. I would recommend making it when you serve the cheesecake, so it’s warm.