Lactose Free Paleo Cashew Pumpkin Cheesecake
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Learn more →Ingredients
10 servings
For the filling
- 2 cups raw cashews
- 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
- 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
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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