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Pumpkin Swirl Cheesecake

cleaneatingwithadirtymind.com
  • 495 minutes
  • Serves

INGREDIENTS

2

heaping cups (8½ ounces/240 g) pecan pieces

1/4 cup

coconut flour

1/4 cup

pure maple syrup, dark

2 tbsp

coconut oil, melted

2 tbsp

smooth almond butter

1/4 tsp

ground nutmeg

1/4 tsp

ground cloves

1/8 tsp

fine-grain sea salt

2 cups

raw cashew pieces, soaked at least 4 hours or better yet overnight

1/2 cup

melted coconut oil

1/4 cup

plus 1 tablespoon pure maple syrup, dark, divided

1/4 cup

canned full-fat coconut milk

2 tsp

vanilla extract

1 cup

peeled and diced zucchini

1/4 cup

coconut sugar

1/4 tsp

fine-grain sea salt

2

to 3 tablespoons fresh-squeezed lemon juice

1 cup

canned pumpkin

1/2 tsp

ground cinnamon

1/2 tsp

pumpkin pie spice

1/2 tsp

ground cloves