Raw Pumpkin Cheesecake

Happy October! October is one of my favourite months of the year. I love the rich, deep reds and oranges of Fall, as well as the fact that it feels like MY month, because it’s my birthday month. This weekend I head up to Whistler with some amazing friends to celebrate my birthday. In between my new contract position, and applying for jobs, i’m trying to keep up the cooking and baking. This week saw me get a little run down, but after a visit to the doctor, i’m back, just at 60% capacity. It’s so easy for us to become run down. We think we need to do it all. Apply for every job, go to every party, see every friend. The list goes on. Go. Go. Go. This week has reminded me that without my body, and my health, we can’t go go go, we actually can’t really function at all! So take care. If you’re feeling overwhelmed, call a good friend. Take a bath. Drink some lemon ginger tea. Get a massage. Eat some cake. We deserve love, goodness, and rest.

This cake is absolutely delicious and screams Fall. It’s pretty quick to make, as long as you have a strong blender. I’ve adapted this recipe to make the base layer easier, and i’ve also made this recipe with a thicker “crust”, because the crust, for me, is the best part. This cake is so delicious, no one will know how wholesome it is.

Ingredients:

Crust:

1 1/2 cups dates

1 cup shredded coconut

1 1/2 cups walnuts

1 tsp vanilla

salt to taste

Base:

2 cups raw cashews

2/3 cup coconut oil

2/3 cup maple syrup

1 can full fat coconut milk

3 tbsp lemon juice

salt

2 tsp vanilla

1/2 cup pumpkin

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1 tsp ginger

Directions:

1.) In your food processor, combine dates and vanilla and whiz until dates are broken down. Add walnuts and coconut and whiz until the mixture forms a fine meal.

2.) In muffin cups, or an 8 inch cake tin (preferably with removable sides), press crust mixture into base of the tin, and set aside.

3.) In your blender, combine 2 cups cashews, 1 can coconut milk, 2/3 cup maple syrup, 2/3 cup coconut oil, 2 tsp vanilla, salt, 3 tbsp lemon juice, and whiz until fully creamy.

4.) Pour about half of the vanilla mixture overtop of your base and set in the freezer for about an hour.

5.) While you wait for your vanilla layer to harden, prepare your pumpkin layer by adding 1/2 cup of pumpkin, cinnamon, ginger, nutmeg, vanilla and cloves to the rest of your vanilla base. Blend, and the mixture will turn a warm Fall orange.

6.) Once your vanilla layer is more solid, pour over the pumpkin layer, and place in the freezer for at least 4 hours until cutting!

I like to store this cake in the freezer. I cut off small pieces and keep them in the fridge to eat within a day or two. Kept in the fridge, they are firm, but soft. Just like a dairy cheesecake!