Vegan Pumpkin Cheesecake | Great British Food Awards

Name: Vegan Pumpkin Cheesecake | Great British Food Awards
Ingredients: 300g nuts (a mixture of almonds/walnuts/cashews); 100g pitted dates; 2 tbsps coconut oil; 1 tsp vanilla extract; 225g edible pumpkin, peeled, deseeded and cut into bitesize pieces; 2 tsp oil; 150g cashew nuts; 1/2 tsp ground turmeric; 1 tsp ground ginger (optional); 200g vegan cream cheese (or regular cream cheese if you don't want to make the recipe vegan); 80g coconut oil; 150g maple syrup; 1⁄2 tsp ground cinnamon; 50g vegan dark chocolate (or regular chocolate if you don't want to make the recipe vegan)

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Preheat the oven to 200°C, gas mark 6. Line a 20cm square tin with baking parchment. Put the pumpkin for the filling into a baking tray with 2 tsp oil. Roast...

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Ingredients

300g nuts (a mixture of almonds/walnuts/cashews)
100g pitted dates
2 tbsps coconut oil
1 tsp vanilla extract
225g edible pumpkin, peeled, deseeded and cut into bitesize pieces
2 tsp oil
150g cashew nuts
1/2 tsp ground turmeric
1 tsp ground ginger (optional)
200g vegan cream cheese (or regular cream cheese if you don't want to make the recipe vegan)
80g coconut oil
150g maple syrup
1⁄2 tsp ground cinnamon
50g vegan dark chocolate (or regular chocolate if you don't want to make the recipe vegan)