Today is Cheesecake day! Ever heard of a healthy cheesecake? Well... Try this Vegan Pumpkin Pie Cheesecake Recipe from Amy Layne This recipe is vegan, no-bake, gluten free, loaded with fiber and can be dressed up as a treat for dessert or dressed down as a snack. Makes 12-16 Bites Filling Ingredients: 3/4 Cup Pumpkin Puree 1/2 Cup Cashew Butter 1 Tsp Vanilla Extract 1 Tsp Cinnamon 1/4 Tsp Ginger 1/8 Tsp Cloves 3 Packets Stevia 2 Tbsp Agave (Honey, Maple Syrup or Stevia to make this no-sugar) Dash of Salt Crust Ingredients: 1 Cup Shredded Coconut 1 1/4 Cup Pecans + Extra for Topping 1 Cup Pitted Dates 1 Tsp Vanilla Extract Directions: Using your small food processor bowl and blade blend all pie filling ingredients until smooth and set aside. Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut (setting aside extra pecans for topping). Grease an 8×8 baking pan or glass dish with a healthy oil. Press crust mixture evenly into baking dish. Top with pie filling using a spoon or spatula to make sure the filling is evenly distributed over the crust. Add extra pecans over the top. Top with coconut whipped cream if desired. Cover with saran wrap and freeze overnight. When you’re ready to serve remove from the freezer, cut into squares and serve immediately.
Posted on: Mon, 29 Jul 2013 22:07:52 +0000