RAW Desserts: Pumpkin Cheesecake

Thanksgiving is right around the corner! Instead of pumpkin pie, we'll be following our feast with a dairy and sugar-free, Raw Pumpkin Cheesecake!

Equipment:

Blender (a good one)
Cheesecake pan or pie pan



Crust:
2C raw organic pecans
12 raw organic dates
1/4 tsp salt

Filling:
3 C raw organic cashews
3/4 C organic agave
1 can organic pumpkin
2/3 C extra-virgin, organic coconut oil
1 tsp vanilla
2T pumpkin pie spice
1/2-3/4 C light coconut milk

Directions:
1. Combine the crust ingredients (pecans, dates, and salt) in your blender and blend until well-chopped.
2. Press into pan.
3. Blend filling ingredients (cashews, agave, pumpkin, coconut oil, vanilla, pumpkin pie spice, coconut milk) in blender until smooth.
4. Pour into crust and cover.
5. Allow cheesecake to set in the freezer.
6. Thaw in the fridge. Enjoy!