Wellness & Weight Loss Tutoring

Pecan Pumpkin "Cheese" Cake


Prep Time

3 hours (30 minutes active)

Prep Notes

Line the bottom of a 7" springform pan with wax paper.

Yields

10 servings

Ingredients

Crust

            ½ cup ground pecans

            ½ cup ground almonds

            ¼ cup almond butter

            2 tbsp. coconut butter

            1 tbsp. honey

            pinch pink Himalayan salt


Filling

            1 cup raw cashews, soaked for 2hours

            2 tbsp. coconut oil, melted

            1 + ¼ cup canned pumpkin puree

            ½  cup maple syrup

            ¼ cup canned full fat coconut milk

            1 tbsp. ground cinnamon

            ½ tsp. ground nutmeg

            ¼ tsp. ground ginger

            ¼ tsp. ground cloves

            2 tbsp. lemon juice

            2 tbsp. nutritional yeast, optional

            2 tsp. vanilla extract

            ½ tsp. pink himalayan salt

Directions

Soften almond and coconut butter in the microwave for 20 seconds, stir in honey and add ground nuts and salt.

Spread mixture in the prepared pan and press down with a spoon.

Drain and rinse cashews. Place in food processor and pulse several times until broken down.

Add remaining ingredients and process until smooth.

Pour filling over crust and smooth it out into an even layer. Freeze for 3-4 hours.

Remove ring of the spring form pan and arrange pecan halves as desired. Sprinkle maple sugar over top.

Notes

Store in fridge until ready to serve.

Slice, top with dairy-free whipped cream, serve and enjoy!

Credit

Adapted from: Juli Bauer - PaleOMG

http://paleomg.com/thanksgiving-pumpkin-cheesecake/