Every November I get the same question: As a vegan, what do I serve for dessert at Thanksgiving? This year, I’ve teamed up with TheVegetarianBaker to create the perfect answer to that age-old question: Raw, Vegan Pumpkin Cheesecake! This dessert is absolutely amazing – Full of incredible super foods, absolutely delicious and a real crowd pleaser!
This video is Part I: How to make the perfect cheesecake crust. It’s full in flavor and nutrients, and pairs with just about any filling. But for a delightfully seasonal treat, head over to TheVegetarianBaker to find his DELICIOUS filling.
Raw Vegan Pumpkin Cheese Cake Crust Recipe
1½ cups mixed, toasted nuts (I prefer a mix of pecans, brazil and walnuts)
½ cup goji berries
½ cup hemp seeds (I like Hemp Hearts)
8 dates, pitted
2 tbsp coconut butter
2 tbsp unsweetened coconut shreds
Optional: Cinnamon and/or vanilla extract to taste
Line a pie dish with parchment paper
Place all the ingredients except for the coconut shreds in a food processor – process until the mixture resembles course sand.
Sprinkle the coconut shreds all over the bottom of the pie dish.
Press the crust mix into the pie dish.
Make sure you press it down firmly with your fingers.
If using that day, freeze for a couple of hours so that it sets. You can store for up to 2 months on in the freezer. Take it out about 30 minutes before using.