Raw Food Recipe: Pumpkin Pie Cheesecake Recipe Video
Ingredients
| For the crust: | ||
| Coconut flour | 1⁄4 Cup (4 tbs) | |
| Oat flour | 1⁄4 Cup (4 tbs) | |
| Dried apricots | 7 Medium, diced | |
| Raisin | 1⁄2 Cup (8 tbs), diced | |
| Coconut sugar | 2 Tablespoon | |
| Pecans | 1 1⁄2 Cup (24 tbs), soaked and dehydrated | |
| Coconut oil | 3 Tablespoon | |
| Salt | 1 Pinch | |
| Lemon juice | 1⁄2 Teaspoon | |
| Coconut butter | 1 Teaspoon | |
| For the filling: | ||
| Cashews | 1 3⁄4 Cup (28 tbs), soake for 20 minutes | |
| Pumpkin | 1 Cup (16 tbs), diced | |
| Carrot juice | 1 Cup (16 tbs) | |
| Honey/Coconut nectar | 1⁄4 Cup (4 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Lecithin | 2 Teaspoon | |
| Salt | 1 Pinch | |
| Vanilla pod scraping | 1 Medium | |
| Coconut butter | 1⁄2 Cup (8 tbs) | |
| Mixed spice | 2 Teaspoon | |
| All spice | 2 Teaspoon | |
Nutrition Facts
Serving size
Calories 882 Calories from Fat 589
% Daily Value*
Total Fat 70 g107.2%
Saturated Fat 28.5 g142.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 106.2 mg4.4%
Total Carbohydrates 67 g22.4%
Dietary Fiber 9.7 g38.9%
Sugars 38.8 g
Protein 13 g25.8%
Vitamin A 44.1% Vitamin C 8.3%
Calcium 8.6% Iron 26.5%
*Based on a 2000 Calorie diet
Directions
1. Line a non-stick round pie tin with a parchment paper in bottom.
2. Dice the raisins and apricot and set aside.
MAKING
3. In a food processor, put all the crust ingredients together and grind until the ingredients combine well.
4. Transfer the ground mixture into the pie tin, scatter evenly and press it into the base, set aside.
5. In a blender, put all the ingredients for filling, putting cashew nuts at last.
6. Blend until all the ingredients, turn into a smooth puree.
FINALIZING
7. Pour the pumpkin puree on the crust.
8. Tap the pie tin on working table, to smooth the top.
9. Place the pie tin in the refrigerator and allow to set it for about 4 hours.
SERVING
10. Cut the Pumpkin Pie Cheesecake into wedges.
11. Serve chilled with a scoop of vanilla ice cream if desired.
TIPS
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.
Chef
