Pumpkin “Cheesecake” Squares
These squares are a fantastic dessert to feature in the fall when pumpkin is the seasonal delight.
- 1 cup raw pecans
- 1/2 cup raw walnuts
- 8 Medjool dates, pitted
- 1 tablespoon coconut oil, melted
- 1/4 teaspoon cinnamon
- pinch of salt
- 2 cups raw cashews, soaked, drained and rinsed (directions below)
- 1 1/2 cups pumpkin puree
- 1/2 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 tablespoon lemon juice
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon clove
- 1 1/2 teaspoon vanilla extract
Steps / Method
- Soak the cashews before preparing recipe. To do this, place cashews in a medium-sized bowl and cover completely with hot water. Allow to sit for 2-4 hours. Drain and rinse ensuring excess water is removed. (Speed method: using boiling water and allow to sit for 1 hour, drain and rinse.)
- Prepare an 8x8 baking dish by lightly greasing the bottom with coconut oil or lining with parchment paper.
- Using a food processor, add all the crust ingredients and process until nuts are finely ground and mixture sticks together. Stop, scape down the sides. Pulse several more times. Press the crust firmly into the prepared baking dish.
- Using a food processor or blender, add the topping ingredients and blend until smooth and creamy. You may need to stop and scrape down the sides to ensure all the ingredients are fully incorporated. The texture you are aiming for is smooth and creamy.
- Pour the filling over top of the crust and smooth with a spatula. Cover the dish and freeze for 4-6 hours.
- Remove the dish from the freezer at least 15 minutes before serving. Garnish with sprinkle of cinnamon.
What You Eat Matters...
These squares are a fantastic dessert to feature in the fall when pumpkin is the seasonal delight. The “cheesecake” option is made from soaked cashews, offering texture and flavor that mimics cream cheese. This is both a gluten free and dairy free recipe rich in both flavor and texture.