In the midst of Halloween and bonfire night season, it feels like everywhere you turn there’s a pumpkin. And it’s easy to forget that although they’re great for carving, we prefer them for cooking - namely, baking. Cake making genius Natasha of The Cake Merchant, has dreamt up a sweet, smooth and completely raw pumpkin cheesecake that’s right up our trick or treat street. With a sticky and nutty medjool date base and a pumpkin flesh, cashew and coconut filling, this is the perfect antidote to Halloween weekend’s sugar-filled excesses. So, spare the carving and enjoy some raw baking instead…
Ingredients: For the base
1 cup pitted medjool or deglet dates
1 cup pecans or walnuts
1/2 cup shredded coconut
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
For the filling
1 1/4 cups raw cashews, soaked at least 4 hours or overnight
2 cups shredded butternut squash or pumpkin soaked for 2-3 hours and drained
1/2 cup raw agave nectar
1/4 cup raw nut milk
1/4 cup carrot juice (optional) for colour
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch of salt
1/2 cup melted coconut oil
1 1/2 teaspoons non-GMO soy lecithin
For the coconut whipped cream
1 can full fat coconut milk, refrigerated for at least 24 hours
1 tablespoon raw agave or maple syrup
1/2 teaspoon pure vanilla extract
For the base:
- In a food processor, combine all of the ingredients and process until they come together into a ball. The mixture should be pliable.
- Press the mixture into a 6 x 3 inch springform or cheesecake pan and set aside.
- In a high powdered blender, combine the cashews, shredded pumpkin, agave, nut milk, carrot juice, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and salt and blend for about 5-10 minutes until completely smooth.
- Add the coconut oil and soy lecithin and blend for an additional 15 seconds until smooth (don’t over blend here or the coconut oil will start to solidify).
- Pour the mixture over the crust and tap the pan against the counter a few times to knock out any air bubbles.
- Refrigerate for at least 24 hours before serving.
- Top with coconut whipped cream (recipe below), cinnamon, and pecans.
- Open the can of chilled coconut milk and scoop out the hardened cream into a bowl (you can save the coconut water for smoothies).
- Using an electric mixer, whip the coconut cream until fluffy.
- Add the agave and vanilla and beat to combine.
View more of Natasha’s recipes here.