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Raw Pumpkin Cheesecake

kept byClawdia

Serving Size: One 6-inch cheesecake


For the Crust:
1 cup pitted medjool or deglet dates
1 cup pecans or walnuts
1/2 cup shredded coconut
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger

For the Filling
1 1/4 cups raw cashews, soaked at least 4 hours or overnight
2 cups shredded butternut squash or pumpkin (the small pie pumpkin, not the carving kind) soaked for 2-3 hours and drained
1/2 cup raw agave nectar
1/4 cup raw nut milk
1/4 cup carrot juice (optional) for color
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch of salt
1/2 cup melted coconut oil (use refined if you don't want coconut flavor)
1 1/2 teaspoons non-GMO soy lecithin

For the Coconut Whipped Cream:
1 can full fat coconut milk, refrigerated for at least 24 hours
1 tablespoon raw agave or maple syrup
1/2 teaspoon pure vanilla extract



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