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Raw Food Recipe: Pumpkin Pie Cheesecake

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Ingredients
For the crust:
  Coconut flour 1⁄4 Cup (4 tbs)
  Oat flour 1⁄4 Cup (4 tbs)
  Dried apricots 7 Medium, diced
  Raisin 1⁄2 Cup (8 tbs), diced
  Coconut sugar 2 Tablespoon
  Pecans 1 1⁄2 Cup (24 tbs), soaked and dehydrated
  Coconut oil 3 Tablespoon
  Salt 1 Pinch
  Lemon juice 1⁄2 Teaspoon
  Coconut butter 1 Teaspoon
For the filling:
  Cashews 1 3⁄4 Cup (28 tbs), soake for 20 minutes
  Pumpkin 1 Cup (16 tbs), diced
  Carrot juice 1 Cup (16 tbs)
  Honey/Coconut nectar 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Lecithin 2 Teaspoon
  Vanilla pod scraping 1 Medium
  Coconut butter 1⁄2 Cup (8 tbs)
  Mixed spice 2 Teaspoon
  All spice 2 Teaspoon
Directions

GETTING READY
1. Line a non-stick round pie tin with a parchment paper in bottom.
2. Dice the raisins and apricot and set aside.

MAKING
3. In a food processor, put all the crust ingredients together and grind until the ingredients combine well.
4. Transfer the ground mixture into the pie tin, scatter evenly and press it into the base, set aside.
5. In a blender, put all the ingredients for filling, putting cashew nuts at last.
6. Blend until all the ingredients, turn into a smooth puree.

FINALIZING
7. Pour the pumpkin puree on the crust.
8. Tap the pie tin on working table, to smooth the top.
9. Place the pie tin in the refrigerator and allow to set it for about 4 hours.

SERVING
10. Cut the Pumpkin Pie Cheesecake into wedges.
11. Serve chilled with a scoop of vanilla ice cream if desired.

TIPS
Soak the pecans for 4 hours, then dehydrate them at 105 degrees F for 10 to 12 hours, to make them more digestible and less heavy.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Dessert
Taste: 
Sweet
Method: 
Blending
Dish: 
Cake
Occasion: 
Halloween
Ingredient: 
Pumpkin
Preparation Time: 
30 Minutes
Servings: 
6

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