This layered cheesecake is a healthier, but still indulgent, take on a holiday classic.
Category: not set
Cuisine: not set
For the crust:
¾ cup
raw almonds
¾ cup unsweetened shredded coconut
10
Medjool dates
pitted
½ teaspoon cinnamon
? teaspoon salt
1 tablespoon almond milk
For the cream layer:
¾ cup
raw cashews
soaked for 6 hours and drained
½ cup solid chilled coconut cream
3 tablespoons melted coconut oil
2 tablespoons maple syrup
½ teaspoon pumpkin pie spice
2 tablespoons lemon juice
For the pumpkin layer:
¾ cup raw cashews soaked 6 hours and drained
¼ cup solid chilled coconut cream
1 cup
pumpkin puree
3 tablespoon melted coconut oil
2 tablespoon maple syrup
1 tablespoon lemon juice
½ teaspoon pumpkin pie spice
For topping:
Coconut whipped cream
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