Try this at your next function... Vegan Pumpkin “Cheese”cake CRUST 2 c. walnuts nuts or pecans ½ c. dried coconut ¼ c. agave nectar ¼ tsp sea salt FILLING 2 c. cashews, soaked for 4 hours 1 can pureed pumpkin or 1-1/2 cups raw pureed pumpkin 6 TBS. coconut oil, melted 3 TBS Lemon juice ½ c. agave nectar or Grade B maple syrup 3 TBS coconut water or coconut milk 1 tsp vanilla extract 2 tsp cinnamon ½ tsp nutmeg ¼ tsp cloves 1 tsp ground ginger TO make crust: In food processor, pulse walnuts, agave and coconut together until sticky. Press into a 9-inch spring form pan. TO make filling: In a blender blend all filling ingredients together until smooth and creamy. If mixture is too thick, add a bit more coconut water. Pour into crust and freeze for 1-2 hours until firm. Slice while frozen and defrost for 1 hour before serving.
Posted on: Fri, 12 Jul 2013 02:43:25 +0000
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