Vegan

Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake

recipe portray

Ingredients:

  • * crust ingredient:
  • * 1 cup macadamia nut
  • * 1 cup raw almond
  • * 1 cup date
  • * 1/2 cup dried, unsweetened coconut
  • * 1 pinch sea salt
  • * 3/4 tsp ground ginger
  • * filling:
  • * 3 cup cashew, soaked in water for 3 hour
  • * 1/4 cup lemon juice
  • * 1 can pumpkin
  • * 1 tsp cinnamon
  • * 1/2 tsp ginger powder
  • * 1/4 tsp ground clove
  • * ⅛ tsp allspice
  • * ⅛ tsp nutmeg
  • * 1/4 tsp salt
  • * 3/4 cup maple syrup
  • * 3/4 cup coconut oil
  • * 1 tablespoon vanilla
  • * 1/2 cup of water
  • * topping
  • * 1 cup pecan chopped truthful
  • * 1/4 cup maple syrup

Instructions:

  1. Pulse the macadamia nuts and almonds in the food processor except finely chopped. Add dates and coconut and direction of except the aggregate sticks together. Add salt and ginger powder.
  2. Press the crust mixture into the bottom of a fluted tart pan with removable bottom, and press up along the perimeters, making edge
  3. Blend the entire filling ingredients in the food processor. Be clear to jam down the perimeters and proceed mixing except soft.
  4. Pour filling mixture into tart pan crust and build into freezer for 1 hour earlier than including the pecan topping.
  5. Pulse the pecans into tiny objects, however attain not over pulse proper into a flour. Add the maple syrup and pulse but again except blended. Sprinkle on top of the cheesecake. Exchange the cheesecake into the freezer.
  6. Get rid of the cheesecake from freezer quarter-hour earlier than serving.

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