Paleo & Vegan Pumpkin Chocolate Cheesecake
Ingredients
Crust
-
1 ½
cups
almond flour
-
3
tablespoons
melted coconut oil
-
2
tablespoons
pure maple syrup
-
a pinch
salt
Pumpkin Filling
-
2
cups
raw cashews
-
½
cup
pumpkin puree
-
½
cup
pure maple syrup
-
¼
cup
melted coconut oil
-
1
teaspoon
ground cinnamon
-
1
teaspoon
fresh lemon juice
-
½
teaspoon
ground ginger
-
⅛
teaspoon
ground cloves
-
⅛
teaspoon
sea salt
Chocolate Topping
-
2
tablespoons
cocoa powder
-
2
tablespoons
melted coconut oil
-
1 ½
tablespoons
pure maple syrup
Instructions
- Prepare the crust by lining a springform pan with parchment paper and mixing all crust ingredients to form a dough, then press it into the pan.
- For the pumpkin filling, blend the cashews until finely ground, then add the remaining filling ingredients and blend until smooth.
- Pour the pumpkin filling over the crust and smooth the top with a spatula.
- Make the chocolate topping by mixing the ingredients in a small bowl, then pipe it in a spiral on top of the cheesecake.
- Use a knife to create a spider web design by dragging it from the center to the edges.
- Freeze the cheesecake for 4 to 6 hours or overnight until firm, then transfer to the fridge before serving.
Nutrition Facts (estimated)
Servings
12
Calories
345
Total fat
26g
Total carbohydrates
23g
Total protein
7g
Sodium
29mg
Cholesterol
0mg
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