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
CRUST
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.
FILLING
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.
Written by The Raw Chef
At the age of 28, Russell took a life-changing trip to Koh Samui, Thailand. It was during this time that Russell discovered raw foods .
Russell’s passion was ignited by vibrant meals he was able to create with raw food. Not only were these dishes creative and flavorful, the health benefits were amazing.
Through teaching classes, his drive was to share the abundant options that raw food brought. Whether it was raw sandwiches or show-stopping entrees, your meals could be amazingly healthy.
Today, Russell teaches raw food to thousands of people worldwide through his television show, podcasts, eBooks, live classes and online courses.
