October 03, 2014 1 min read 6 Comments
Crust:
1 tbsp. unsweetened shredded coconut
1/4 cup raw cashews
20 medjool dates, pitted
Filling:
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.
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts
October 03, 2016
This looks incredible!! Would the 1 cup of syrup make this exceptionally sweet? I’m wondering if I can reduce the amount?
Thanks!
March 01, 2016
what is the nutritional profile? i always like to know. thanks so much.
March 01, 2016
I’m wondering what I can substitute for the flaked coconut in the crust. I’d really appreciate your help…
Thanks so much,
Joanne
March 01, 2016
Hi Joanne, I think you would be fine to substitute for the coconut, as it is a small amount (1 tbsp). Feel free to experiment and see what works :)
March 01, 2016
Hi Annette, unfortunately we don’t have the nutritional profile available… but we do know it’s healthy, full of healthy fats and so delicious!
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Katie Mitton
October 05, 2016
Hi Ang, it makes it just sweet enough! You could try to cut down the amount but I would not reduce it by too much as I am not sure how it would affect the consistency. Let us know how it goes!