1 tbsp. unsweetened shredded coconut
1/4 cup raw cashews
20 medjool dates, pitted
3 cups raw cashews - soaked for at least 12 hours
1 1/2 cups cooked or canned pumpkin
1 cup maple syrup or honey
1 tbsp. blackstrap molasses
3/4 cup melted coconut oil
2 tsp. cinnamon
2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
Coconut Cream Topping:
1 can full fat coconut milk - placed in refrigerator or at least 12 hours
1/4 cup maple syrup
For crust, grease a 10" springform pan with coconut oil. Sprinkle coconut on bottom of pan. In food processor bowl, combine nuts and dates. Process until coarse. Remove and gently press over coconut layer until even. Set aside.
For filling, place ingredients in bowl of food processor. Process until smooth. Pour on nut crust. Cover with plastic wrap and freeze for a few hours or overnight.
For coconut cream topping, open can and spoon coconut meat into a cold bowl. (Reserve coconut water, from the bottom of the can, for your smoothie.) With cold beaters, beat coconut mixture. Add in maple syrup. When mixture is fluffy, pour onto frozen cashew cake and put back in freezer for a couple of hours.
3 hours before serving, remove cheesecake from the freezer. Place on serving platter and remove rind of springform pan. Place whole pecans all along edge of cheesecake. Place in refrigerator for 3 hours.
Raw cheesecake can stay in freezer for weeks. Slice off a piece when desired.
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