But My Family Would Never Eat Vegan!, Marbled Pumpkin Cheesecake, & A GIVEAWAY

• Vegan
• Gluten free

• Produce

  • 1 1/2 tsp Ginger, ground
  • 1 cup Medjool dates, pitted
  • 1 1/3 cups Pumpkin

• Canned Goods

  • 6 tbsp Hardened canned coconut cream

• Condiments

  • 3 tbsp Lemon juice
  • 10 tbsp Maple syrup

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/2 tsp Nutmeg, ground
  • 3/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 1 Cooking spray, Vegan

• Nuts & Seeds

  • 1 1/2 cups Cashews, raw
  • 1 1/2 cups Pecan pieces

Found on keepinitkind.com

Description

Ingredients

• 1 cup (165 g) Medjool dates, pitted
• 1½ cups (190 g) pecan pieces
• ½ cup (50 g) almond flour
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil, melted
• Vegan cooking spray (soy-free if necessary)
• 1½ cups (225 g) raw cashews, soaked in warm water for at least 4 hours and drained, water discarded (if you’re using a high-speed blender, you can skip the soaking)
• 6 tablespoons (85 g) chilled, hardened canned coconut cream (see Tip)
• ½ cup (120 ml) maple syrup
• 3 tablespoons lemon juice
• 1 1/3 cups (320 g) pureed pumpkin (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

Directions

• To make the crust: Place the dates in a food processor and process until they’re in small pieces. Add the pecans and process until crumbly. Add the almond flour, cinnamon, ginger, salt, maple syrup, and coconut oil and process until incorporated and the mixture holds together when squeezed.
• Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly spray the inside of the pan with cooking spray. Transfer the crust mixture to the pan and spread it evenly along the bottom and about 1 inch (2.5 cm) up the sides. Place the pan
• in the freezer.
• To make the filling: In a blender, combine the cashews, coconut cream, maple syrup, and lemon juice. Blend until smooth, then transfer ¼ cup (60 ml) of the mixture to a small bowl and set aside. Add the pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves, and salt to the processor. Blend until smooth. Pour on top of the crust and spread it evenly.
• Drizzle the reserved cashew cream over the top. Carefully drag a toothpick or skewer through the coconut cream and pumpkin mixtures, making a marbleized pattern. Cover the pan, return to the freezer, and freeze for 2 hours. Transfer to the refrigerator until ready to serve. Remove the sides of the springform pan, slice, and serve. Leftovers will keep in the fridge for 3 to 4 days.