Raw Pumpkin Cheesecake with Passion Fruit

Ingredients

• For the Crust:
• 1 cup pecans
• 1 cup pitted dates
• 1/2 cup raisins or cranberries, soaked in warm water for 15 minutes
• 1/2 cup coconut flakes
• 1 tablespoon melted coconut oil
• For the Cashew Layer:
• 2 cups cashews, soaked overnight
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon vanilla bean paste
• 1/4 cup melted coconut oil
• For the Pumpkin Layer:
• 2 cups pumpkin puree
• 1/4 cup coconut oil
• 1/2 cup coconut cream
• pinch of nutmeg
• For the Passion Fruit Layer:
• 1/2 cup passion fruit pulp

Method

1. For the crust: Place all the crust ingredients in a food processor and pulse until well combined and sticky. Press the mixture into your cake tin and use your fingers to flatten it. Set aside.
2. For the cashew layer: Drain cashews and place into a blender with all the remaining ingredients. Process until completely smooth and creamy. Set aside.
3. For the pumpkin layer: Place all the ingredients into a blender and process until completely smooth and creamy.
4. Pour 1/2 of the cashew mixture into the crust, following 1/2 of the pumpkin mixture, then again the remaining cashew mixture and finishing with the remaining pumpkin mixture.
5. Top the cheesecake with passion fruit pulp. Place in a freezer for at least 3 hours or overnight. Once the cheesecake is set, remove from the freezer and let sit for 30 minutes at room temperature. Enjoy.