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Pumpkin Spice Latte Vegan Cheesecake
Ingredients
  • Crust:
  • 1 cup pecans
  • 1/2 cup cashews
  • 1/2 cup coconut flakes
  • 1 tbsp flax seeds
  • 8 medjool dates, soaked for 10 minutes
  • Pumpkin Filling:
  • 1/2 cup cashews, soaked for 20 minutes in boiling water
  • 10 medjool dates, soaked for 10 minutes
  • 1 cup coconut oil
  • 1 cup coconut milk (cool canned coconut milk so the milk and oil separate. Measure the thickened milk, may need two cans to make 1 cup)
  • 1/2 cup maple syrup
  • 3/4 cup pure pumpkin puree
  • 2 tsp instant espresso powder
  • 3/4 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 heaping tsp all spice
  • 1/4 heaping tsp cloves
  • pinch of salt
  • Cinnamon Caramel Pecan Topping:
  • 1/2 cup pecans
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tbsp coconut sugar
  • pinch of cinnamon
Steps
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