Nutritional tidbit from Audrey…. A vegan diet is one that is often met with skepticism yet this is one recipe that will change your mind. the world of vegan or gluten free baking has come a long way, however I have found it is always best if consumed right away. I tend to eat vegan, gluten free with beef and lamb on occasion. It is a bizarre diet to be sure, but a healthy one for me. Enjoy your cheesecake!
This recipe is quite easy to make as it requires no baking, but allow time for the freezing. If you freeze overnight take out one hour before serving for it to come to a cool, not frozen temperature.
In a food processor or high power blender mix nuts, raisins, coconut oil, vanilla, cocoa powder 1 tbs Maple syrup and sea salt until mixture is a sticky crumble.
Place into a pie pan and shape into a crust with low sides. Freeze for twenty minutes.
Mix pumpkin puree, coconut oil, 1/3 cup Maple syrup, cinnamon and nutmeg. transfer to chilled pie crust and freeze for twenty minutes.
Mix tahini paste, milk and 3 Tbs Maple syrup. Mix well and then transfer onto pumpkin frozen puree mixture. Freeze entire pie for 4 hours or overnight.
Ingredients
Directions
This recipe is quite easy to make as it requires no baking, but allow time for the freezing. If you freeze overnight take out one hour before serving for it to come to a cool, not frozen temperature.
In a food processor or high power blender mix nuts, raisins, coconut oil, vanilla, cocoa powder 1 tbs Maple syrup and sea salt until mixture is a sticky crumble.
Place into a pie pan and shape into a crust with low sides. Freeze for twenty minutes.
Mix pumpkin puree, coconut oil, 1/3 cup Maple syrup, cinnamon and nutmeg. transfer to chilled pie crust and freeze for twenty minutes.
Mix tahini paste, milk and 3 Tbs Maple syrup. Mix well and then transfer onto pumpkin frozen puree mixture. Freeze entire pie for 4 hours or overnight.