Friday, November 16, 2012

Pumpkin Cheesecake RAW



Margaux Drake is a Certified Raw Food Chef and does demo's in West Michigan on WOTV4 as well as Harvest Health. This week she outdid herself with the menu, Fall into Green Juice, Curried Butternut Squash Bisque, and to-die-for Pumpkin Cheesecake!
Crust:

1 t Coconut oil or Flax oil, organic & raw

1 C Almonds, organic & raw

1 C Walnuts or Pecans, organic & raw

1 t Vanilla, organic

1/2 C Agave, organic & raw

1 t Cinnamon, organic

*Using a pastry brush, coat bottom and sides of glass pie dish with coconut/flax oil and set aside.
*Place remaining ingredients in food processor fitted with the chopping blade.
*Pulse until the mixture resembles small crumbles, do not let mixture form into a ball.
*Press firmly into bottom and sides of glass pie dish, using water to keep fingers moist while pressing. (This decreases the stickiness factor!)

Pumpkin Filling:

2 C Cashews, organic & sprouted

1 C Coconut meat (from a young coconut), organic

2 C Carrots, shredded, organic & raw

3/4 C Almond milk, organic & raw

1/2 C Agave, organic & raw

2 t Vanilla, organic

1/4 t Salt (Celtic Sea Salt is preferred)

3 T Lecithin (Optional)

1/3 C Coconut oil, organic & raw

1/2 t Cinnamon, organic *plus more for garnish

1/4 t Each: Allspice, Cloves & Nutmeg, organic *plus more for garnish

*Place cashews in a bowl, cover with filtered water and let soak for 4-6 hrs.
*Drain and discard water. Do not use soaking water from nuts.
*Place all ingredients, starting with liquids, into a high powered blender.
*Blend until smooth and creamy. (Try not to sample too much at this point! This will be difficult as the filling will be warm, amazing and oh-so-tempting.)
*Pour pumpkin filling into into the pie crust.
*Tap pie dish gently on counter to level the filling.
*Garnish with a light sprinkle of ground spices (Cinnamon, Allspice, Cloves & Nutmeg)
*Cover and chill in refrigerator for 4-6 hours or place in freezer.
*Cut with a warm knife and ENJOY!

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