Ingredients

Crust:

• 1 Cup Unsweetened, Shredded Coconut
• 1 Cup Raw Almonds
• 1/2 Cup Raw Cashews
• 2 Tablespoons Natural Cocoa Powder
• 1 1/4 Cups Pitted Medjool Dates, Packed
• 1/2 Teaspoon Vanilla Extract
• 1/2 Teaspoon Salt
• 2 Tablespoons Coconut Oil

Pumpkin Cheesecake Filling:

• 3 Cups Raw Cashews, Soaked for at Least 6 Hours or Overnight
• 1 Cup Plain, Unsweetened Non-Dairy Milk
• 1 Cup Pumpkin Puree
• 1/2 Cup Maple Syrup
• 1/4 Cup Lemon Juice
• 1/2 Teaspoon Vanilla
• 1/4 Teaspoon Salt
• 3/4 Cup Coconut Oil, Melted

Candied Pumpkin Seeds:

• 1 Cup Pepitas
• 1 Tablespoon Coconut Oil, Melted
• 1/4 Cup Coconut Sugar
• 1/2 Teaspoon Ground Cinnamon
• 1/8 Teaspoon Salt

Instructions

1. To make the crust, start by placing the coconut, almond, cashews, and cocoa powder into your food processor with the s-blade installed. Pulse until the nuts are mostly broken down into a coarse meal. Add in the dates, vanilla, and salt, pulsing again to incorporate. Finally drizzle with coconut oil and pulse until the mixture sticks together when pressed.
2. Transfer to a 9-inch round springform pan and use your hands to press it firmly and evenly across the bottom. If it proves too sticky to easily handle, lightly moisten your hands before proceeding, or use the bottom of a flat measuring cup to help achieve a smoother surface. Stash the pan in the fridge while you move on to the filling.
3. For the filling, thoroughly drain the soaked cashews before placing them in a high-speed blender. Add the non-dairy milk, pumpkin puree, maple syrup, lemon juice, vanilla, and salt. Thoroughly puree until completely smooth. With the motor running, slowly stream in the coconut oil to emulsify.
4. Pour the filling on top of the crust, using a spatula to smooth out the top. Gently tap the pan on the counter a few times to release any air bubbles before stashing it in your freezer. Allow at least 3 - 4 hours for it to full set; once solid, it can be stored in the fridge until serving.
5. To make the candied pumpkin seeds, toss together the pepitas, coconut oil, coconut sugar, cinnamon, and salt in a medium bowl. Spread the seeds out in an even layer on a dehyrator sheet and dehydrate for 4 - 6 hours. If you don't mind baking them, you can expedite the process by toasting them at 350 degrees for 10 - 12 minutes, until dry to the touch.
6. When ready to serve, sprinkle the candied seeds around the border of the cheesecake and cut into slices. Enjoy chilled.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Bergin Fruit and Nut Company, Organic Raw Pepitas, 10 oz
• 
  Now Foods, Real Food Organic, Whole, Raw Cashews, Unsalted, 10 oz (284 g)
• 
  Nutiva, Organic Coconut Oil, Refined, 15 fl oz (444 ml)

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.