*Almost* Raw Pumpkin Cheesecake

Delicious, almost raw, gluten free, vegan pumpkin cheesecake. Totally healthy and perfect for the holidays!

Crust:
½ cup raw hazelnuts
⅓ cup raw walnuts
¼ cup shredded coconut
¾ cup dates
1 Tablespoon coconut oil
pinch of sea salt

Filling:
½ cup raw cashews, soaked overnight
½ cup water
1 can of coconut cream (the hard white part of a can of coconut milk, leave in fridge for 2 hours and the cream will be at the top and easy to scoop out)
1 can organic pumpkin puree
2 Tablespoons of pumpkin spice
1 Tablespoon of coconut oil
1 teaspoon of vanilla extract

Frosting:
1 large banana
2 Tablespoons of raw almond butter
1 Tablespoon raw cacao
1 Tablespoon cinnamon

View the full recipe at Rednailsgreenveggies →