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December 14, 2011

Raw Pumpkin Cheesecake

Raw Pumpkin Cheesecake
1 cup pureed pumpkin
one cup soaked cashews (4-24 hours)
3/4 cup maple syrup or honey

1/2 cup coconut oil
1 1/2 TBSPs cinnamon
Optional: nutmeg, allspice and cloves)

Crust: (optional)
1 cup dates or raisins

1 cup ground walnuts

1. Blend crust ingredients in a processor and push into muffin molds.

2. Blend batter in a blender and pour over crust.
3. Place in freezer for 2-4 hours or in the fridge for 8 hours.

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