Monday, November 26, 2012

Raw Pumpkin Pie Cheesecake


This recipe came from raw chef Russell James. It doesn't require a dehydrator, but dehydrating nuts makes this more digestible. We made this for Thanksgiving and everyone enjoyed it. Finding a 7" pan was somewhat challenging, but we found a flan pan which did the trick. The consistency was perfect, which I would suspect came from the lecithin which we purchased at Whole Foods.


The recipe says it makes one 7” cheesecake, however we had more which we used muffin tins for mini pies.

**Crust**

1/4 cup coconut flour
1 1/2 cup pecans*
1/4 cup oat flour
7 apricots, diced
1/2 cup raisins, diced
2 tbsp coconut sugar
1/2 tsp lemon juice
3 tbsp coconut oil
1 tsp coconut butter

- Grind all ingredients in a food processor.
- Press into the cheesecake pan.
*Soak the pecans for 4 hours, then dehydrate them at 105 degrees F for 10 to 12 hours, to make them more digestible and less heavy.

**Filling**

1 3/4 cups cashews, soaked for 20 minutes
1 cup diced pumpkin flesh
1 cup carrot juice
1/4 cup honey or coconut nectar
1 tbsp lemon juice
2 tsp lecithin
Pinch salt
1 vanilla pod scrapings
1/2 cup melted coconut butter
2 tsp allspice

- Blend all ingredients in a high-speed blender until smooth.
- Pour over base.
- Set in fridge and allow to set for 4+ hours, preferably overnight.

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