Vegan Pumpkin Cheesecake {Raw, Gluten-Free, Vegan}

Name: Vegan Pumpkin Cheesecake {Raw, Gluten-Free, Vegan}
Ingredients: 1 cup packed medjool dates, pitted (about 20 dates or 275g | pitted before measuring); 1½ cups raw walnuts (pecans, macadamia nuts, or a combo of the three also work well); Pinch sea salt; 1 cup raw cashews (soaked overnight or add them to very hot water for 15 minutes); ½ cup pumpkin puree (canned or fresh); ½ Tbsp pumpkin pie spice; ½ lemon, juiced (1 Tbsp lemon juice); ¼ cup light or full fat coconut milk (or sub unsweetened almond milk); 3 Tbsp olive oil (or sub melted coconut oil, though it will add coconut flavor); ½ tsp vanilla extract or ¼ teaspoon vanilla bean powder; ¼ cup grade A maple syrup*, plus more to taste

www.healthygoods.com

Amazing vegan pumpkin cheesecake made with just 10 ingredients! Creamy, rich, perfectly sweet, and perfect for fall and holiday gatherings! .

View full recipe on www.healthygoods.com

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Cooking tools:

Springform pan
Food processor
Blender
Ramekin
Muffin tin
Cupcake liner
Parchment paper
Plastic wrap
Glass
Chef's knife
Mixing bowl
Spoon
Measuring cup
Measuring spoon
Kitchen scale
Freezer

Ingredients

1 cup packed medjool dates, pitted (about 20 dates or 275g | pitted before measuring)
1½ cups raw walnuts (pecans, macadamia nuts, or a combo of the three also work well)
Pinch sea salt
1 cup raw cashews (soaked overnight or add them to very hot water for 15 minutes)
½ cup pumpkin puree (canned or fresh)
½ Tbsp pumpkin pie spice
½ lemon, juiced (1 Tbsp lemon juice)
¼ cup light or full fat coconut milk (or sub unsweetened almond milk)
3 Tbsp olive oil (or sub melted coconut oil, though it will add coconut flavor)
½ tsp vanilla extract or ¼ teaspoon vanilla bean powder
¼ cup grade A maple syrup*, plus more to taste