Low Sodium Paleo Cashew Pumpkin Cheesecake

Total time4 hr 30 min

Prep time30 min

Cook time0 min

Low Sodium Paleo Cashew Pumpkin Cheesecake

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Ingredients

10 servings

For the filling

2 cups raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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1 can (13.5 oz) full-fat coconut milk
1 cup pumpkin puree
⅓ cup maple syrup
3 tbsp coconut oil, melted
2 tbsp fresh lemon juice
1 ½ tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp pure vanilla extract
2 ½ tsp (1 packet, 7g) unflavored powdered gelatin
3 tbsp cold water

For the crust

1 ½ cups raw pecans
1 cup medjool dates, pitted
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Place the raw cashews in a bowl and cover with cold water by at least 2 inches. Soak for at least 4 hours or overnight, then drain and rinse thoroughly.
2
Line the bottom of a 9-inch springform pan with parchment paper. Add the pecans, pitted dates, and 1/4 tsp sea salt to a food processor and pulse until the mixture clumps together and holds its shape when pressed between your fingers, about 20–25 pulses. Press the crust firmly and evenly into the bottom of the prepared pan using the back of a measuring cup or your fingers. Freeze while you prepare the filling.

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