Raw Vegan Gluten Free Pumpkin Pie

​Vegan Gluten Free Thanksgiving Recipe Series
​Ingredients:
For the crust:

• 2 cups organic pecans
• 1 cup organic Medjool dates (pitted)
• 2 tablespoons organic refined coconut oil
• 1-2 pinches Himalayan pink salt

For the cheesecake filling:

• 1 can organic pumpkin puree (15-ounce can)
• 2 cups organic raw cashews
• 1/4 cup organic refined coconut oil
• 1/4 cup organic maple syrup
• 2 teaspoons organic pumpkin pie spice
• 1/2 teaspoon organic vanilla extract
• 1/4 teaspoon Himalayan pink salt

Instructions Advanced preparation:

• Optional: Soak the cashews in filtered/purified water for 30-60 minutes. This will make them soft and the mixture extra creamy and smooth. Drain and rinse them before adding to the recipe.

Prepare the crust:

• Add all ingredients for the crust to a food processor and process until it becomes a wet, crumbly texture.
• Divide the mixture between the 12-cavity mini cheesecake pan, then press the mixture down firmly and evenly in each bottom.
• Place the cheesecake pan in the freezer to firm while you are preparing the filling.

Prepare the cheesecake filling:

• Add all ingredients for the filling to a Vitamix and blend on HIGH speed until it is creamy an smooth.
• Taste and adjust the sweetener and/or spices to your preference.
• Remove the cheesecake pan from the freezer and divide the cheesecake filling between the 12-cavity mini cheesecake pan.
• Return the cheesecake pan to the freezer for approximately 1 hour, or until they become firm.
• Store in an air-tight BPA-free container in the freezer until ready to serve because they will get soft and lose their shape if left out at room temperature.
• Remove them from the freezer about 5-10 minutes before serving so they can thaw slightly.

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