Creamy, rich, perfectly sweet, and perfect for holiday gatherings! Remember that this is not low fat.

PREP TIME
6 hours 30 minutes (for soaking cashews and freezing, I tend to add water and cashews and give them a buzz in the Vitamix and then let that sit for at least an hour to bring prep time way down)

TOTAL TIME
6 hours 30 minutes

Gluten-Free, Vegan
Freezer Friendly 7-10 Days
Does it keep? 3-4 Days

Ingredients

CRUST
* 1 cup packed medjool dates (pitted about 20 dates per 1 cup)
* 1 1/2 cups raw pecans
* 1 pinch sea salt

FILLING
* 1 1/2 cups raw cashews (soaked in 3/4 cup water for 1 hour after blended coarsely)
* 1 lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml )
* 1/3 cup light or full-fat coconut milk (or sub unsweetened almond milk)
* 3 Tbsp avocado oil (or sub melted coconut oil, though it will add coconut flavor)
* 1/2 cup grade A maple syrup (plus more to taste)
* 1/3 cup pumpkin puree
* 1 pinch sea salt
* 3/4 tsp pumpkin pie spice
* 1 tsp vanilla extract or 1/4 tsp vanilla powder
* 1/4 tsp ground cinnamon (optional)

FOR SERVING optional
* Coconut whipped cream
* Maple syrup candied pecans (in a non-stick pan heat maple syrup 2 TBSP and toss in 20 pecans. Stir until all the maple syrup is on pecans and hardens as it cools. 5-6 minutes on med heat.)

Instructions
1.
Cover cashews with water, blend coarsely. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.
2.
In the meantime, add dates and pecans and salt to food processor and process until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed pecans. Set aside.
4.
If using a springform pan, line with parchment paper. If using ramekins or muffin tins, cut parchment paper into circles the size of the base of your ramekins or muffin tins. Also, cut out two long strips of parchment paper per ramekin and lay them in an “X” shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set. (For muffin tins, you can also just use cupcake liners.)
5.
Divide crust evenly among ramekins or tins (or springform pan), and press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in the freezer.
6.
Once cashews are soaked, add to blender with remaining filling ingredients and puree until very smooth – 3-5 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavor/sweetness as needed.
7.
Divide filling evenly among the ramekins or tins (or pour into a parchment-lined springform pan). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm – about 4-6 hours, depending on the size of the dish.
8.
Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren’t quite set, pop them back in the freezer until firm. If using a springform pan, simply pop open and remove cheesecake.
9.
Serve with a touch of coconut whipped cream and maple syrup candied pecans (optional | recipe above).
10.
Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature 15-20 minutes before serving for best texture.


Judy
Judy

Judy Koons uses her extensive experience with food, herbs, oils, spiritual guidance and intuition to help you reclaim your health from chronic pain. www.TrueHealthDetective.com

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