Prep Note* To make this recipe you must refrigerate

2 cans of coconut milk, full fat, for two nights.

 

Serves 12

Use a 9" cheesecake springform pan

 

Ingredients

 

Crust

• 1 1/2 cups raw pecans

• 1 cup dates, pitted

• 1/4 cup coconut oil, melted

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Middle layer

• 1 can pumpkin puree

• 1 cup raw cashews, soaked overnight

• 1 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1/4 cup coconut oil, melted

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Top layer

• 2 cans coconut milk - full fat

• 1 cup raw cashews, soaked overnight

• 2 tsp. vanilla extract

• seeds from one vanilla bean

• 4 Tbsp. maple syrup (not raw but ignore that)

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What to do

 

Crust: Process all ingredients and lay in a 9" cheesecake pan, using fingers to flatten.

 

Middle Layer: Blend all ingredients on high speed until very smooth and pour mixture onto the crust and smooth out.

 

Top Layer: Refrigerate coconut milk in the fridge for two nights. This will help separate the coconut cream from the coconut water. Open the cans and scoop out only the cream into the blender (save the coconut water for a fruit smoothie). Add the other ingredients and blend on high until smooth. Pour cream on top of pumpkin mixture and refrigerate for 2 hours. Add chopped pecans or sprinkle cinnamon on top. Serve.