I love pumpkin soup and I have created RAW pumpkin soup too. But I have never tried anything else with pumpkins. So here is my first attempt to RAW vegan pumpkin cheescake. It turned out great in the first trial, I really liked this cake, and since this is quite sweet cake, I believe even children would like it. Most of my cakes are more fresh and tart in the taste, but this is the real comfort food for cold and rainy autumn days. I used honey in this recipe, since I love the honey from my neighbour's pampered bees, but you can use agave syrup or any other sweetener you like.

Honey pumpkin cheescake

IMG_20211110_131746861

Ingredients crust:

  • 1 cup hasel nuts
  • 1 cup wallnuts
  • 1 banana
  • 2 Tbsp honey
  • 2 Tbsp carob

Process all ingredients in the food processor until combined.

You can use kakao instead of carob, but carob has a fruity taste and completes the pumpkin nicely here

IMG_20211109_174132031

Ingredients the filling:

  • 2 cups nicely chopped pumpkin
  • 1 cup cashews 
  • 4 Tbsp lemon juice
  • 1/2 cup coconut oil
  • 2-3 Tbsp honey
  • 3 tsp vanilla paste
  • 1tsp allspice
  • 1/4 tsp of each - cinnamon, nutmeg

Soak the cashews overnight. Put all ingredients into a high speed blender and blend untill smooth

Serve the cake with whipped coconut cream spiced up with cinnamon and cardamom. Sprinkle maple syrup and chopped cinnamon over and/or the pecan nut/ coconut sugar sprinkles 

For the cream - take the solid part of well cooled coconut milk and whip it together with the spices

Nut sprinkles - process pecan nuts and coconut sugar in the food processor untill finelly chopped.

IMG_20211110_132410112