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Vegan Pumpkin Cheesecake

Michele, Paleo Running Momma
  • 20 minutes
  • Serves 12

INGREDIENTS

4

medjool dates

1 1/4 cups

pecans

1/2 cup

blanched almond flour

3/4 cup

coconut flakes

1 1/2 Tbsps

coconut oil

1/2 tsp

vanilla extract

2 tsps

pumpkin pie spice

1/2 tsp

cinnamon

2 1/4 cups

cashews soaked in warm water

1 cup

pumpkin puree

1/2 cup

full fat coconut milk

1/3 cup

coconut oil refined

3/4 cup

maple syrup

2 Tbsps

lemon juice

2 tsps

vanilla extract

1 Tbsp

pumpkin pie spice

1 tsp

cinnamon

1 serving

coconut whipped cream