recipe by: Laura Mierzwa, Registered Holistic Nutritionist and Culinary Nutrition Expert
Pumpkin season is officially here! Why not get started right away with this gluten-free and dairy-free Pumpkin Cheesecake?
1.5 cups pecans
10 medjool dates (soaked 6 hours)
Pinch of Himalayan Salt
2 cups organic pumpkin puree (not pie filling)
1/8 cup water
1.5 cups cashews (soaked 6 hours)
¾ cup maple syrup
½ cup coconut oil
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
Sprinkle of clove
¼ cup raw coconut
1/8 cup coconut milk
1 tbsp coconut oil
½ lemon, squeezed
Be creative with the topping! Piping is nice for a dinner party, or a pumpkin face for fun with the kids. Chill in fridge until firm.
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