No-Bake Pumpkin Cheesecake

INGREDIENTS

1/2 cup

raw pecans

1/2 cup

blanched almond flour

dates (pitted)

1 tbsp

coconut oil

1 tsp

cinnamon

1/4 tsp

kosher salt

1 2/3 cups

raw cashews, soaked in cold for at least six hours or preferably overnight (see Notes)

1/3 cup

canned coconut milk (shaken)

1/3 cup

pumpkin puree (NOT canned pumpkin pie, which has added sugar and spiced)

1/4 cup

coconut oil (melted and cooled (use refined coconut oil if you want no coconut flavor))

1/4 cup

pure maple syrup

2 tbsp

unsulfured molasses

1 tsp

vanilla extract (or 1/2 teaspoon vanilla bean powder)

1 tsp

cinnamon

1/4 tsp

nutmeg

1/4 tsp

ground ginger

1/8 tsp

ground allspice

1/8 tsp

ground cloves

1/4 cup

cashew butter

2 tbsp

maple syrup

2 tbsp

coconut oil (melted)

2 tbsp

chopped pecans