How to make it
NOTE: Cashews must be soaked overnight as step 0!
In a food processor, combined oats, nuts, dates, coconut oil, nut butter, maple syrup, and cinnamon. Pulse on puree setting until combined into a fine sticky crumble.
Like a 9x9 pan with parchment paper. Transfer the crumble into the pan. Using a spoon or rubber spatula, spread the base to each side, and pat down.
Place base layer in freezer.
In a blender (or food processor), combined cashews, coconut milk, maple syrup, coconut oil, pumpkin, stevia, lemon, cinnamon, nutmeg, cloves, and vanilla.
Blend on high until combined into a silky smooth texture.
Pour over base, and spread evenly with a spatula.
Return to freezer to set up (~5 hours).
Store in freezer and remove 1 hr ahead of serving, or store in fridge for up to 3 days.
Recommend serving with Gay Lea’s coconut whipped cream.
What You’ll Need
Base
1 Cup Oats
1/2 Cup Almonds
1/2 Cup Pecans
1 Cup Dates
1 Tbsp Almond Butter
1 Tbsp Coconut Oil
1 Tbsp Maple Syrup
1/2 tsp cinnamon
Cheesecake Layer
1 1/2 Cups Cashews (soaked overnight and drained)
1/2 Cup Coconut Milk
1/4 Cup Maple Syrup
1/2 Tbsp Coconut Oil
1 Cup Pumpkin Puree
1-2 Tbsps Stevia (to taste)
2 1/2 Tbsps Lemon Juice
1 1/2 tsps Cinnamon
3/4 tsp Nutmeg
1/4 tsp Cloves
1 tsp Vanilla extract
