bar stripe gutter
find Rawsome Creations on Facebook find Rawsome Creations on Pinterest find Rawsome Creations on Instagram

Rawsome Creations: Tools for Chefs in Living & Raw Foods Kitchens
gutter bar stripe
top
menu
find Rawsome Creations on Facebook find Rawsome Creations on Pinterest find Rawsome Creations on Instagram
recipe collection
menu
Rawsome Creations More than a NUT MILK BAG is perfect for for juicing, sprouting & making nut milks.

Pumpkin Cheesecake

Yield: one 8 inch cheesecake (spring form pan)

strawberries Ingredients

Crust

  • Parchment paper cut to 8 inch circle for inside of pan
  • 1 cup coconut flakes, ground
  • 1/2 cup almonds, soaked and dehydrated
  • 1/8 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon carob powder
  • 1/4 cup raisins

Filling

The More than a NUT MILK BAG is a reusable 10 x 12 inch Nut Milk/Juicing/Sprout Bag hand-made with high-quality fine mesh nylon.
More than a NUT MILK BAG
  • Cashew Cheese -- 1 recipe (approximately 2-2 1/2 cups cheese)
  • 1/3 cup carrot juice (strained through the More than a NUT MILK BAG)
  • 1/4 cup agave
  • 1 1/2 cup zucchini
  • 3/4 cup date paste
  • 2 tablespoons yacon syrup or other liquid sweetner (ie agave, maple syrup)
  • 1/4 cups lemon juice
  • 2 tablespoons pumpkin pie spice
  • 1 1/2 cups vanilla extract
  • 1 1/4 cup coconut oil
  • 1/4 cup Irish Moss Gel

carrot Directions

Crust

In a food processor outfitted with an "S" blade place coconut flakes, almonds, salt, pumpkin pie spice, carob powder and raisins. Process until well combined. Do not over-process as the natural oils in the nuts will begin to break, and make your crust oily.

Press dough into 8 inch spring form pan prepared with parchment paper.

Filling

Place all ingredients except Irish moss gel and coconut oil into an high-speed blender (Vitamix or similar). Blend until well combined and smooth texture. Add the Irish moss gel and melted coconut oil and blend again.

Pour into prepared crust and allow at least 1 hour to set up in the refrigerator.

Note

Will keep for 5 days in the refrigerator and up to 3 months in the freezer.

© Brenda Hinton 2010 / BH/MR
print/download recipe (pdf)

raw recipes menu

More Raw Foods Recipes


bar stripe
Rawsome Creations: Tools for Chefs in Living & Raw Foods Kitchens
credits
raw fruits and raw veggies find Rawsome Creations on:
find Rawsome Creations on facebook
looking for something?
try the site map   or search:

only search RawsomeCreations.com
credits
bar stripe
gutter Sienna Moonfire Potts: website creation and maintenance send website feedback to the webster
website by Sienna M Potts: Siennese.com
last updated 13 October 2016 :: noon Caspar (Pacific) time
this page printed with 100% recycled Electrons

unless otherwise noted
all website content copyright © 2017 Brenda Hinton
fruit & veggie illustrations copyright © 2017 Ellie DeSilva
all rights reserved, thank you