Pumpkin Lucuma Cheesecake!
Pumpkin Lucuma Cheesecake w/ Coconut Cream
Crust
- Grind the almonds to flour in a food processor.
- Add the pitted dates and process into a dough.
- Add 1 teaspoon water if needed to hold the mixture together.
Filling
- 1 cup pumpkin puree
- 1 cup cashews
- 1/2 cup water
- 6 tablespoons maple syrup
- 4 tablespoons lucuma powder
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- 4-8 drops stevia
- 1 teaspoon psyllium
- 1/2 cup + 2 tablespoons melted coconut oil
- 5 teaspoons melted cacao butter
Blend all but the psyllium, oil, and butter in a high speed blender until smooth.
Add these last three ingredients. Blend to combine.
Pour the mixture over the crusts.
Chill in the fridge or freezer until firm (at least 8 hours in the fridge).
All photographs & recipes copyrighted by Heather Pace
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Comments
Luscious!
Is the pumpkin puree cooked pumpkin? Or is it pureed raw pumpkin?
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