Description
Vegan Pumpkin Chocolate Cheesecake made with soaked cashews, pumpkin and sweet maple. All topped with a rich dark chocolate.
Ingredients
Scale
Crust
- 1 ½ cup almond flour
- 1 Tbsp chia seeds
- ½ cup shredded coconut
- ¼ cup cocoa powder
- ¼ cup palm shortening
- 1 tsp baking soda
- ½ tsp sea salt
- 2 tsp vanilla
Filling
- 2 cups raw cashews, soaked (see notes)
- 1 cup pumpkin puree
- ½ cup maple syrup
- ½ cup coconut oil
- 1 cup full-fat canned coconut milk
- 3 tsp lemon juice
- 2 tsp vanilla
- 1 Tbsp pumpkin pie spice (I prefer Primal Palate )
- 1 tsp cinnamon
- ½ tsp sea salt
Chocolate
- 3 oz dark chocolate, melted
Instructions
- Preheat oven to 350 and grease a 9-inch spring form pan and place on a baking sheet.
- Combine all of the crust ingredients in a food processor and pulse until everything is thoroughly combined.
- Press the dough in to the pan and up the sides some and then bake for 12 minutes.
- Add all of the cheesecake filling ingredients to a blender and blend until smooth.
- Pour the batter on top of the crust and smooth with a spatula.
- Add a small dollop of melted chocolate to the cheesecake and use a knife or tooth pick to drag the chocolate out in to the batter and marble it.
- Repeat until the chocolate is gone or it reaches your desired amount of chocolate
- Place it in the freezer to set for about 1-2 hours or in the refrigerator for about 6-8 hours or overnight.
- Storage – cover tightly and store in the refrigerator.
Notes
- Place the cashews in a small saucepan and fill with water until cashews are fully submerged. Bring the water to boil and then take off the heat and place a lid on the saucepan and let cashews soak for a minimum of one hour. Drain them in to a colander and then rinse.
Nutrition
- Serving Size: 8
Keywords: vegan pumpkin cheesecake, vegan pumpkin cheesecake with chocolate, cashew pumpkin cheesecake