Happy Thanksgiving! We are making a plant-based Pumpkin Cheesecake for our holiday table.
This recipe was adapted from the recipe book "Superfood Snacks" by Julie Morris. https://amzn.to/3fuvDhH
This festive, low-sugar, no-bake, mousse-like cheesecake requires only three steps:
1. Make an almond crust
2. Make a pumpkin filling
3. And make a maple sauce
1/2 C raw almonds
1/2 C roasted and lightly salted almonds
1/2 C dates
2 tbsp vanilla protein powder, and
Process in a food processor into a "coarse" dough.
1 C pumpkin puree
1/2 C melted coconut butter or coconut oil
1 Tbsp melted cacao butter
1/4 C chia seeds
1/4 C coconut sugar
1 1/2 C almond milk
1 Tbsp pumpkin spice
1 Tsp cinnamon powder
1 tsp apple cider vinegar
Blend everything in a high-speed blender.
1/3 C maple syrup or sugar-free maple-flavored monk fruit syrup
3 Tbsp almond butter
1 Tbsp melted cacao butter or oil
1/4 tsp of vanilla extract
1/4 tsp of sea salt
Mix with the fork until smooth.
Follow along with this video: