Ingredients

The following ingredients have 10 Servings
  • 1 cup raw pecans
  • 3/4 cup raw almonds
  • 3/4 cup shredded coconut (unsweetened)
  • 10 Medjool dates (pitted)
  • 1/4 tsp salt
  • 11/2 cups raw cashews (soaked overnight)
  • 1/2 cup water
  • 1/3 cup raw cocoa butter (melted)
  • 1/3 cup maple syrup
  • 3 tbsp lemon juice
  • 1/2 tsp ground vanilla beans
  • 11/2 cups raw cashews (soaked overnight)
  • 1/2 cup water
  • 1/2 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tbsp pumpkin pie spice mix
  • 15 Medjool dates (pitted)
  • 1/4 cup water
  • 1/2 tbsp coconut oil

Instruction

  • Note: You can soak all 3 cups of raw cashews together overnight, then divide after they've soaked.
  • Place all crust ingredients together in a food processor and pulse several times, until you have a crumbly, sticky texture that resembles sand.
  • Line an 8-inch square pan with parchment paper. Pour the crust mixture into the bottom of the pan and flatten. Use another piece of parchment paper on top if your hands stick.
  • Add all white chocolate layer ingredients together in a high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy. Pour on top of crust layer and gently shake the pan to flatten.
  • Place the pan in the freezer for 30-40 minutes or until the top has firmed up.
  • While the first layer is freezing, wash and dry your blender.
  • Add all pumpkin layer ingredients to your high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy. Pour on top of your white chocolate layer and gently shake the pan to flatten.
  • Place back in the freezer and let the cheesecake completely firm up for 3-4 hours.
  • Before serving, remove the cheesecake from the freezer and let thaw at room temperature for 20 minutes.
  • Cut the cheesecake in half one direction, then divide each half into 5 slices and serve immediately.
  • If you're making the date caramel, place all ingredients into a clean food processor and pulse until a thick paste forms.
  • Place the caramel in a pastry bag and pipe a long stripe along the top of the cheesecake slices. Add two pecans to the top and serve.