Vegan pumpkin spice cheesecake
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ingredients
For the crust:
- 100 g pecan flour
- 110 g almond flour
- 1 teaspoon ginger powder
- 1/2 teaspoon cinnamon
- 7 pieces medjool dates or 2tbsp maple syrop
Method
Step 1
Place flours and spices in a bowl and mix until combined. Soak dates in hot water, then blend them in a food processor until you get a paste. Add it to the bowl and mix everything until the dough becomes sticky. Line tart form with a baking paper and press the mixture evenly onto the bottom and sides. Place in a freezer.
Step 2
Drain cashews, add them to a food processor together with lemon juice, coconut milk, melted (and cooled) oil, vanilla and maple syrup. Blend until silky smooth. Pour 1/2 of the mixture on the prepared crust.
Step 3
Add pumpkin puree and spices to the remaining 1/2 and pulse until well combined. Pour it over the cashew mixture. Place the tart in the freezer for a few hours to set (or overnight). Take it out of the freezer before serving and decorate with chopped nuts and coconut cream.
ingredients
For the filing:
- 200 g cashews, soaked overnight
- 230 g pumpkin puree
- 1 can coconut cream, chilled
- 50 g coconut oil
- 1 teaspoon vanilla extract
- 30 milliliter maple syrop, or more
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves