Fall is my favorite season hands down. The layered fashions and seasonal food are upon us. It's officially chilly in New York and that means pumpkin flavored everything, everywhere!
As I follow a mostly raw vegan diet, I created some delicious pumpkin flavored cheesecake cupcakes with chocolate sauce. They are nearly raw, as I did bake the pumpkin beforehand to get it nice and soft, ready to use. Slice up your sugar pumpkin and bake on medium heat for about an hour or until tender before continuing with the recipe.
For the base:
• 8-10 dates, chopped and smashed up
• a few tbsp your choice of nuts finely crushed, I used pecans for this one
• pinch of cinnamon, nutmeg, ginger, and sea salt.
"Cheesecake" filling:
• 1/2 cup cashews, soaked in water overnight and then drained
• 1/3 -1/2 cup of the baked pumpkin
• 4 tbsp coconut oil
• a few tbsp agave, use more or less to your liking of sweetness level
• pinch of nutmeg and cinnamon
Chocolate sauce:
• 2 tbsp coconut oil
• 3 tbsp raw cacao powder
• 2 tbsp agave
Take your base ingredients and mix well, should be a dough like texture. Place on the bottom of your pan or in my case: cupcake tins.
In a blender, purée well all the cheesecake ingredients until super smooth and pour over base. Leave in the fridge for about an hour or freezer half an hour. That's it! Ready to eat! Placing them in a cool place allows the coconut oil to harden and while blended with the other ingredients it creates a cheesecake like consistency. Pour your chocolate sauce when you're ready to serve!
Makes about 7 cupcakes or a small cake.
Hope you enjoy! If you recreate this and post on instagram, please @ and # me!
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