Raw Pumpkin Cheesecake1 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.
No comments:
Post a Comment