Raw Pumpkin Pie Cheesecake Russell James

Pumpkin Pie Cheesecake

Makes one 7” cheesecake

Crust

1/4 cup coconut flour
1 1/2 cup pecans*
1/4 cup oat flour
7 apricots, diced
1/2 cup raisins, diced
2 tbsp coconut sugar
1/2 tsp lemon juice
3 tbsp coconut oil
1 tsp coconut butter

- Grind all ingredients in a food processor.

- Press into the cheesecake pan.

*I like to soak the pecans for 4 hours, then dehydrate them at 105 degrees F for 10 to 12 hours, to make them more digestible and less heavy.

Filling

1 3/4 cups cashews, soaked for 20 minutes
1 cup diced pumpkin flesh
1 cup carrot juice
1/4 cup honey or coconut nectar
1 tbsp lemon juice
2 tsp lecithin
Pinch salt
1 vanilla pod scrapings
1/2 cup melted coconut butter
2 tsp mixed spice*

*If you can’t get mixed spice, use pumpkin spice or refer to recipe below- 

Blend all ingredients in a high-speed blender until smooth.

- Pour over base.

- Set in fridge and allow to set for 4+ hours, preferably overnight.

- Serve with a scoop of your favorite vanilla ice-cream.

*Mixed spice varies, depending on country and brand.  If you have pumpkin spice, use that.  Or you can use the following recipe to make your own mixed spice:

1 tbsp cinnamon, ground
1 tsp coriander, ground
1 tsp nutmeg, ground
1/2 tsp ginger, ground
1/4 tsp allspice, ground
1/4 tsp cloves, ground