It’s Halloween, which means it’s pumpkin pie time.
I’ve got a new recipe here for you that is part pumpkin pie, part cheesecake.
Let me know how you like the recipe.
Makes one 7” cheesecake
1/4 cup coconut flour
1 1/2 cup pecans*
1/4 cup oat flour
7 apricots, diced
1/2 cup raisins, diced
2 tablespoons coconut sugar
1/2 teaspoon lemon juice
3 tablespoons coconut oil
1 teaspoon coconut butter
Grind all ingredients in a food processor.
Press into the cheesecake pan.
*I like to soak the pecans for 4 hours, then dehydrate them at 105 degrees F for 10 to 12 hours, to make them more digestible and less heavy.
1 3/4 cups cashews, soaked for 20 minutes
1 cup diced pumpkin flesh
1 cup carrot juice
1/4 cup honey or coconut nectar
1 tbsp lemon juice
2 teaspoons lecithin
Pinch of salt
1 vanilla pod scrapings
1/2 cup melted coconut butter
2 teaspoons mixed spice*
*If you can’t get mixed spice, use pumpkin spice or refer to the mixed spice recipe here.
Blend all ingredients in a high-speed blender until smooth.
Pour over base.
Set in fridge and allow to set for 4+ hours, preferably overnight.
Serve with a scoop of your favourite vanilla ice cream. Here’s mine.