Made this yummy cheesecake for dessert. I had seen a lot of recipes for soaked cashews as a base ingredient for the “cheesecake” part but had never tried it until yesterday! It turned out delicious and you really can’t even tell that is what it’s made out of. The homemade chocolate drizzle complements the pumpkin-y flavor and nutty salty crust perfectly! So happy with the outcome of this one 🙂

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1⃣In a food processor combine:
🔹1 rounded c mixed nuts
🔹6 dried apricots
🔹6 pitted dates
🔹1/4c coconut oil
🔹2T honey
🔹2t cinnamon
🔹1t pumpkin spice
🔹1/2t sea salt
2⃣Press into base of a springform pan or regular pie tin
3⃣In a food processor mix until smooth and creamy:
🔹1c soaked cashews (swell to 1.5c)
🔹1c pure pumpkin
🔹1T cinnamon
🔹1t pumpkin pie spice
🔹1/4c coconut butter
🔹1T vanilla extract
🔹1/2c greek yogurt
🔹1/4c honey
4⃣Scoop onto crust and even out
5⃣In a small sauce pan melt:
🔹2T coconut oil
🔹1/4c cacao powder
🔹2T honey
🔹one tablespoon and a time of milk until achieve desired consistency of a chocolate sauce
6⃣Scoop into small ziplock and pipe into desired design on cheesecake and refrigerate until ready to serve

**Could also add protein powder to this recipe and it would be delicious while boosting the protein!**

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