KEY INGREDIENTS
INGREDIENTS
- ●1 cup cashews, soaked overnight
- ●3/4 cup unsweetened non-dairy milk
- ●1/2 cup maple syrup
- ●1/4 cup coconut oil, melted
- ●1/2 cup LIBBY'S® 100% Pure Pumpkin
- ●2 teaspoons pumpkin pie spice
- ●1 teaspoon vanilla extract
- ●3/4 cup raw almonds
- ●1/4 cup pecans
- ●3/4 cup unsweetened coconut flakes
- ●1 cup pitted dates
- ●2 teaspoons pumpkin pie spice
- ●1 teaspoon vanilla extract
- ●1 teaspoon espresso powder
- ●3 tablespoons coconut oil, melted
MAKE IT
Step 1
Soak the cashews overnight or pour boiling water on top and let sit for at least 20 minutes to soften.
Step 2
Next prepare the crust. In the bowl of a food processor add the almonds and pulse until finely chopped. Add the rest of the crust ingredients and pulse until a sticky crust begins to form, about 1-2 minutes.
Step 3
Line an 8x8 inch pan with parchment paper. Add the crust to the pan and use your hands or a spatula to press it evenly into the pan. Refrigerate while you prepare the cheesecake filling.
Step 4
Add the cashews, non-dairy milk, maple syrup, and coconut oil to the blender. Blend on high until combined.
Step 5
Pour half of the mixture over the crust and place in the freezer for about 20 minutes.
Step 6
Add pumpkin puree and pumpkin pie spice to the remaining mixture in the blender and blend until combined.
Step 7
Once the first layer has been in the freezer for about 20 minutes, pour the pumpkin layer on top and return to the freezer. Spread evenly with a spatula until smooth.
Step 8
Freeze for at least 2 hours or overnight to set.
Step 9
When ready to eat, soften at room temperature and cut into squares.
Step 10
Store covered in the freezer.
Everybody Needs a Little Inspiration
Don't miss irresistible recipes, exciting news and sweet surprises.
