Raw Mint Pumpkin Cheesecake Recipe

02 October, 2014 0 comments Leave a comment



With fall now officially upon us, we wanted to share on of our favorite fall recipes with our followers. Pumpkin seems to be what most people relate with the advent of fall, so here it goes... ENJOY!!!

Raw Mint Pumpkin Cheesecake

Chocolate Almond Crust

1 1/4 cups almonds

1/2 cup (@ 8-10 large packed dates – pitted & packed)

1/4 cup organic raisins

3 tablespoons cocoa powder

1 tablespoon mesquite powder

1 teaspoon vanilla powder

2 teaspoons water

Pinch of salt

In a food processor grind the almonds to flour.
Add the dates, raisins, salt, vanilla powder and cacao and continue to mix.
Add the water. Grind again and see if the mixture starts to stick together… if not, add another tsp of water and mix again. Press into the bottom of an 8” spring form pan.

Pumpkin Pie Filling

1 1/4 cup packed, cooked pumpkin puree or 1 15oz can pumpkin puree

1 cup raw cashews

1/2 cup coconut milk

1/4 cup maple syrup

2 teaspoons cinnamon

1 T vanilla paste

1/2 teaspoon nutmeg

¼ teaspoon cloves

¼ teaspoon ginger

2/3 cup melted organic coconut oil

Blend all the ingredients except the oil in a food processor until smooth.
Slowly pour the Coconut oil into the food processor and keep mixing for an additional 30 seconds. Pour the mixture over the crust.

Mint Chocolate Sauce

3 T Coconut Oil

2 T maple syrup

2 T raw cocoa powder

1 tsp vanilla paste

½ tsp peppermint extract

Combine all ingredients into a bowl and whisk together. Pour slowly over the top of the pumpkin pie filling. Now take a knife and swirl the mint chocolate sauce into the pumpkin pie filling in a circular pattern. Once finished, place in refrigerator for 4-5 hours, or in the freezer for about 1 hour and serve cold.

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