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Vegan Pumpkin Cheesecake with Salted Caramel Topping
Ingredients
  • subheading: Crust:
  • 1 cup pitted dates soaked in hot water for 10 minutes then drained
  • 1 cup raw pecans or walnuts you can substitute with almonds or macadamia nuts
  • subheading: Pumpkin Cheesecake:
  • 4 cups raw cashews soaked overnight, or in hot water for one hour, drained
  • ¼ cup lemon juice
  • 1 cup pumpkin purée
  • ⅔ cup ¼ cup solid (aka hardened) coconut oil
  • 1 ¼ cups thick coconut cream from coconut milk placed in the refrigerator from overnight - no coconut water! (see notes below)
  • 1 cup maple syrup
  • 2 teaspoons vanilla extract
  • ½ teaspoon sea salt
  • 2 teaspoons pumpkin pie spice
Steps
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