Vegan No-Bake Chocolate Marbled Pumpkin Cheesecake (Vegan, Gluten-Free, Dairy-Free, Egg-Free, Paleo-Friendly, No-Bake, No Refined Sugar

• Vegan
• Gluten free

• Produce

  • 5 tbsp Cacao powder, organic raw
  • 5 Medjool dates, organic pitted
  • 1 can Pumpkin puree, organic

• Condiments

  • 2 tbsp Maple syrup, organic

• Baking & Spices

  • 2 tsp Primal palate organic pumpkin pie spice blend
  • 1/4 cup Un-refined sweetener, organic
  • 1 1/4 tsp Vanilla bean, organic powder

• Oils & Vinegars

  • 7/16 cup Coconut oil, organic

• Nuts & Seeds

  • 3 cups Cashews, organic raw
  • 1 cup Pecans, organic

Found on thehealthyfamilyandhome.com

Description

Ingredients

• 3 cups organic raw cashews (soaked for 30 - 60 minutes)
• 1 can organic pumpkin puree (15 ounce can)
• 1/4 cup organic un-refined sweetener (liquid or granular)
• 1/4 cup organic coconut oil (melted / liquid)
• 2 - 3 teaspoons Primal Palate Organic Pumpkin Pie Spice Blend
• 1 teaspoon organic vanilla bean powder
• 1 cup organic pecans
• 5 organic medjool dates (pitted)
• 3 tablespoons organic raw cacao powder
• 1 tablespoon organic coconut oil (melted / liquid)
• 1/4 teaspoon organic vanilla bean powder
• 2 tablespoons organic raw cacao powder
• 2 tablespoons organic coconut oil (melted / liquid)
• 2 tablespoons organic maple syrup

Directions

• Add all ingredients for the crust to a food processor and process until it is a crumbly mixture. Press the mixture firmly in the bottom of a 6-inch spring form cheesecake pan. Set aside.
• Prepare the cashews: Add the cashews to a bowl of purified/filtered water and let the soak for 30 - 60 minutes. Strain the cashews and rinse in purified/filtered water. This step is optional, but it will make the mixture extra-creamy. Add the soaked cashews and all remaining ingredients for the filling to a Vitamix, or other high speed blender, and blend until the mixture is creamy and smooth. Adjust the spices and sweetener to your preference. Pour the mixture on top of the crust and spread evenly.
• In a small bowl, add all the ingredients for the topping and stir until it is smooth and well combined. Add small dollops of the topping on top of the cheesecake mixture and using the tip of a knife, swirl it around the top for a marbled effect.
• Put the cheesecake pan in the freezer for approximately 2 - 3 hours, or until it is firm / hardened. Prior to serving, remove the cheesecake from the freezer and leave on the countertop for 15 - 20 minutes, or until it is soft enough to cut. Store it in the freezer and do not leave it out for an extended period of time because it will become soft and lose its shape if left out at room temperature for too long. Enjoy!