With that in mind, a fall favorite is a recipe adapted from Nuts.com that is sure to please! It is a no-bake, vegan version of Pumpkin Cheesecake that will give you all the flavors of the season that packs a healthier punch. Providing an abundance of fiber, protein, and essential nutrients along with and a healthy balance of sweetness, fat content and flavors, it just might become your new go-to seasonal recipes! Offering the same creamy textures with more substance over the baked versions we are used to, you may not even realize it’s “raw” if no one told you!

Crust:

• 1 cup Pitted Dates
• 1/2 cup Almond Flour
• 1 tbsp. Organic Cacao Powder
• 2 tsp. vanilla extract
• 1 tbsp. almond milk

Cheesecake layer:

• 1 1/2 cups Raw Cashews
• 1/3 cup maple syrup
• 1/3 cup canned pumpkin
• 1 tsp Pumpkin Spice Blend

Instructions

1. Soak the cashews in water for 1 hour. Discard the water. Line a loaf baking pan with parchment paper and set aside.
2. Place the crust ingredients in your blender and pulse until the mixture comes together; this should take about 1 minute. Press this mixture evenly onto the bottom of the prepared loaf baking pan and place it in the freezer while you prepare the cheesecake topping.
3. Place the cheesecake ingredients in your food processor and pulse until smooth.
4. Pour the cheesecake mixture over the crust in the baking pan and spread it evenly. Freeze the dessert for at least 2 hours.
5. Cut the cheesecake into squares before serving. Keep leftovers covered in the freezer for up to 3 months (if there are any leftovers, that is!).

ALTERNATE OPTION: To thicken the filling rather than freezing, Add 2 T chia seeds to the cheesecake layer mixture, after pulsing the other ingredients in the food processor, and stir until combined. Chill for two hours before cutting and serving. This adds more fiber and protein to the dessert as well! Win-win!