Raw Pumpkin Pie Spiced “Cheesecake”! It is possible!

Just in time for the holidays! I was just thinking to myself as I thought of an appropriate opening how shocked we are when the end of a year arrives…as if we didn’t know it would come?! Well it was an awesome year. I can’t complain even through all the peaks and valleys and natural disasters, I am happy and thrilled to be sharing recipes at Pedaling for Peace. Thank you for the opportunity!

Often people speak about how difficult it is to be healthy around the holidays and excuse themselves from skipping out on certain foods at the table. I’ll be honest, I used to be very strict to the point where it alienated me from loved ones. These are great and important topics we can touch on in the new year so we can live balanced lives and still hold your ground. What do you think?

So here is a little something to share with your friends and family this holiday. I love the shock factor when people try raw desserts because it tastes so much like the original thing. Sometimes I like to bring ingredients with me and make the dessert in front of everyone. It’s a fun way to include the people you love into your world. Make everyone part of your great adventure!

Until we are able to post videos, you can catch quick videos on how to make this and other featured recipes on my site!

Ingredients
For the Crust:
1 3/4 cups almond flour (any nut will really work well here)
3 tbsp maple sugar or coconut sugar (or use pure maple syrup)
1/2 tsp ground cinnamon
1/2 tsp ginger powder
1/2 tsp sea salt
2 tbsp melted coconut oil (or olive oil)

For the Filling:
3 cups cashews, soaked 1-2 hours
1 cup butternut squash, chopped (the smaller the better for blending- optional)
1 cup coconut meat or melted coconut oil (you can use more cashews in place)
1⁄2 cup maple syrup
1/2 cup light agave or coconut nectar
1 tbsp lemon juice
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/8 tsp fresh ground nutmeg
1/8 tsp ground cloves
2 tbsp coconut flour (optional)
1 tsp vanilla extract

Directions
Crust:
In a food processor, blend almonds to create the almond flour. (Do not over blend or it will turn into nut butter.) Add the rest of the dry ingredients and blend. In a separate bowl (or food processor if large enough), mix flour and oil until well combined and dough looks moist.
Line a 9″ spring-form/tart pan with plastic wrap and press dough in the bottom and sides of the pan in a thin layer and until uniform. Refrigerate for about 30 minutes while you work on the filling.

Filling:
Blend all ingredients in a high-speed blender until smooth and creamy. (You may want to blend the mixture in batches for best results, running a cup of soaked cashews at a time with some of the liquid before adding the rest of the ingredients.) For an even creamier consistency, pass the mixture through a chamois (a great tool to have in the kitchen). Pour into crust and make sure to work out the bubbles by gently tapping the pan on the counter. Refrigerate for about an hour or more to set. Enjoy!

Happy Holidays!
xo This Chick

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