Vegan Pumpkin Cheesecake

Recipe by Sarah Major (Instagram: @_afreshpurefood)

(Vegan)

Filling:

• 1/2 cup of raw cashews (soaked for 3 hours)
• 1 cup of pumpkin purée
• 1 TBSP of vanilla extract
• 1/4 cup of maple syrup
• 1/3 cup of coconut oil (or plant based butter)
• A pinch of cinnamon & pink salt

Blend filling ingredients until smooth & creamy texture forms.

Crust:

• 1 1/2 cup almond meal
• 2 TBSP of coconut flour
• 1/2 cup of unsweetened apple sauce
• A pinch of cinnamon

Blend crust ingredients until a dough texture forms. Place parchment paper in a 8x8 square pan. Press crust into pan and then add the filling on top. Freeze for 2 hours.

(It will be held together, but a creamy texture still)

Optional: you can add nuts, chocolate sauce, or any other topping you'd like. Store: keep in refrigerator to get that creamy texture.