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Pumpkin Cheesecake Recipe [vegan, no bake, gluten-free]

Happy Thanksgiving! We are making a plant-based Pumpkin Cheesecake for our holiday table.

The big news of October has been our Coffee Caramel protein bar that was featured in the video review of the popular vegan bodybuilder Natalie Mathews also known as @fitveganchef.
 
She reviewed over twenty vegan protein bars and left an amazing feedback on our product.

Ingredients:

Crust:

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.

Pumpkin filling:

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.

Maple sauce:

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.

Tags 

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