Pumpkin pie Cheezecake


1 cup walnuts

1/4 cup dissicated coconut

2 Tbs rice malt syrup

1 Tbs coconut oil

Punch of pink Himalayan Salt


1 1/2 cups cashews (soaked over night and drained)

1 cup pureed pumpkin

1/4 dairy free milk (almond, coconut..)

1/4 liquid coconut oil

2 Tbs rice malt syrup

1 tsp vanilla extract 

1 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

For the base

Blend walnuts and coconut in a food processor until ground to a fine meal. Add the rice malt syrup, coconut oil, and salt.  Process again until it all comes together and stocks when squeezed between your fingers. Press the base into a lined spring form cake tin, or silicon muffin tray for individual cakes. Place in the freezer to firm while you make the filling


Process cashews and dairy free milk until smooth. Add the rest of the ingredients and process again until smooth consistency. Pour over base and set in the freezer over night. 

Serve with whipped coconut cream 


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