Raw Pumpkin Cheesecake

Recently I went to my favorite raw dessert blog, SweetlyRaw.com to look at her pumpkin recipes. She has many on her blog, several of which I've tried and loved. I appreciate that she has so many to choose from. This recipe is inspired by her, though I changed a few things in the filling. Check out Heather's blog and try some of her recipes. She's a true chef. Try my recipe if you want a truly raw pie that uses raw pumpkin.

Crust: (Heather's recipe)
1 1/4 cups almonds
1/2 c. pitted, packed dates, chopped
1/4 c. raisins
4 T.  cacao powder
1 t. vanilla
1-2 t. water if needed
Pinch of salt

In a food processor grind the almonds to flour. Add the raisins, dates, salt and cacao. Grind until broken down. Add the vanilla and water. Grind and then press some mixture together to make sure it sticks. Add a little more water if needed. Press into silicone molds.

Filling:
1 medium sized pie pumpkin chopped
1 c. cashews soaked for two hours
1/2 c. hemp milk
1/4 c. tablespoon maple syrup
1 1/2 teaspoons cinnamon
1 1/2 teaspoons pure vanilla
1/4 teaspoon fresh grated nutmeg
1/4 t. cardamom
3/4 c.  liquid coconut oil

Blend all but the oil in a blender until completely smooth.  Add the oil and blend again to incorporate. Pour the mixture over the crust. Chill for 3 hours in the freezer to set.

Chocolate Drizzle:  optional
1/4 c. liquid coconut oil
1 T. raw cacao powder
1/2 t. maple syrup

Whisk all ingredients together. Lightly drop some chocolate from a spoon onto the cheesecake. Use a chopstick to swirl the chocolate into the pumpkin filling. Chill for 3 hours in the freezer to set.