Vegan No Bake Pumpkin Pie Cheesecake

Vegan Pumpkin Pie Cheesecake

When it’s pumpkin season, you make pumpkin everything! Well at least that’s what I did! There is nothing better than buying and making meals from local ingredients when in season. By consuming foods that are local and in season, it is not only healthy on your pockets but healthy for you too! ūüėČ I can’t wait to share this Vegan Pumpkin Pie Cheesecake recipe with you as I’m sure you will fall in love with it just as much as I did! The base is made mostly from raw nuts and dates whilst the filling is a creamy texture of pumpkin puree (fresh might I add!) and pure maple syrup (the good stuff). Combine the two layers together and it makes for a wonderful creation of a Vegan Pumpkin Pie Cheesecake. What’s so good about this recipe is that if you have any leftover filling, you can add some extra non-dairy milk and mix it up in a blender to give you a Pumpkin Pie Smoothie for later.¬†

PS. Make sure you set some aside for your loved ones and don’t eat it all yourself – sharing is caring after all right?! ūüėȬ†

TOTAL FUN TIME: 1.5 hours excluding refrigeration time 

Makes: 12 slices

RECIPE

FILLING 

  • 2 cups of fresh pumpkin puree (or 1.5 cans of organic pumpkin puree)¬†
  • 2 cups of raw cashews¬†
  • 1/2 cup to 1 cup of pure maple syrup (I found that 1 cup was pretty sweet!)¬†
  • 2 tablespoons of organic coconut oil¬†
  • 1 tablespoon of pumpkin pie spice (I used my Trader Joe’s Pumpkin Pie Spice that I bought from the US, alternatively mix cinnamon, ginger, nutmeg, cloves and cardamon together)¬†
  • pinch of Himalayan sea salt

Trader Joe's Pumpkin Spice

Trader Joe's Pumpkin Pie Spice  - back

CRUST 

  • 1 cup of dates (pitted and blended in a food processor/blender – I soaked mine for about 10 minutes in warm water)
  • 2.5 cups of raw mixed nuts (almonds, walnuts, macadamia nuts)
  • 1/2 cup of shredded organic coconut¬†
  • 1 teaspoon of pumpkin pie spice¬†
  • pinch of Himalayan sea salt¬†

Vegan Pumpkin Pie Cheesecake - ingredients

METHOD

CRUST 

  1. Combine all ingredients in a food processor or high speed blender such as a Vitamix or Froothie Optimum 9400¬†until it is mixed well. The texture should be chunky and sticky dough-like. Use your fingers if it doesn’t stick well or add a dash of coconut oil if it doesn’t stick well.¬†
  2. Pour the mixture into a spring form pan and press down to the bottom and spread evenly out to the sides. 
  3. Freeze for at least 1 hour.

You can start making the filling while waiting for the crust to harden. 

FILLING 

  1. Combine all ingredients in a high speed blender or food processor. 
  2. Set the mixture aside in a small mixing bowl in the fridge. 

After an hour of setting the crust, pour the filling into the pan and spread evenly. 

Vegan Pumpkin Pie Cheesecake - layers

Freeze the whole ‘cheesecake’ in the freezer for another 1.5 hours and you’re ready to slice this bad boy up and indulge in some healthy pumpkin pie goodness!¬†

You may choose to garnish with some whipped coconut cream if you wish. It will also go well with some coconut ice-cream / yoghurt. 

Vegan Pumpkin Pie Cheesecake - sliced

I used a small food processor that I had at home so the nuts didn’t process as finely as I would have liked. Time to get myself a Froothie Optimum 9400 I think! ūüėȬ†

Vegan Pumpkin Pie Cheesecake - slice

Comment below and let me know how yours turned out! Better yet, share some of  your pumpkin recipes with me! I would love to try them out and feature you on my blog! 

Happy Clean Eating & Happy Easter! ♥

Spreading love & happiness, Soph xox

SopHsu РHolistic Healthy Living 

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Figs with Cashew Yoghurt – Raw and Vegan

Fresh Figs with Cashew Yoghurt

If you’re after a sweet way to lose weight with fruit that is high in fibre, figs are the way to go! Buy them whilst in season. This recipe is quick, simple, refreshing and most importantly satisfies those sweet cravings, yet keeps the weight off! Figs can be eaten on their own or in this case – a great accompaniment with organic cashew yoghurt!

TOTAL FUN TIME:      15 minutes

Serves 1

RECIPE

  • 3 fresh figs cut into halves
  • a handful of raw pistachio nuts
  • a tablespoon of pure maple syrup or raw honey (if not vegan)
  • a teaspoon of cinnamon or pumpkin pie spice
  • a dollop of orange lacuma cashew yoghurt¬†(I love Botanical Cuisine’s version – bought from Wray’s Organic)

orange lacuma cashew yoghurt

METHOD

  1. Place the figs in a bowl and add the nuts.
  2. Sprinkle the spices and drizzle the syrup or honey on top.
  3. Place the cashew yoghurt on top and voila!

Has anyone else tried cashew yoghurt and what are your thoughts on them? I must admit this was the first time I have ever tried them, and it was like a match made in Heaven! Vegan and full of good fats! Bring on more cashew yoghurts to come! ūüėČ

TIP – If you’re not vegan, honey is best consumed raw, as the heating process destroys the real goodness of honey.

Happy Clean Eating!

Spreading love & happiness, Soph xox

SopHsu РHolistic Healthy Living 

Raw Chocolate Cream Caramel Bars

Love caramel but opting for a healthy alternative? Our Raw Chocolate Cream Caramel Bars are your answer! Each bite takes you to a journey of sweetened crushed nuts, caramel and chocolate heaven. This recipe is not for the faint hearted and are for those with a super sweet tooth! But who’s complaining?! It’s heathy and it’s yum!

Raw Chocolate Cream Caramel Bars

TOTAL FUN TIME:   30 minutes + Refrigeration time

Serves 16

RECIPE

Crust

  • 1 cup almonds, cashews or peanuts
  • 1 cup of dates
  • pinch of Himalayan salt (optional)

Caramel

  • 1/2 cup of cashew butter or any other nut butter/spread
  • 1/2 cup coconut oil
  • 1 cup dates

Chocolate Cream

  • 1/3 cup coconut oil
  • 2-3 tablespoon cacao powder
  • 1/2 cup raw honey

METHOD

Crust

  • Process the almonds or other nuts into flour in your food processor.
  • Add the dates and process until it all begins to stick together.
  • Press into the bottom of a lined baking pan and refrigerate

Caramel & Chocolate Cream

  • Blend the ingredients in each list until smooth.
  • Spread the caramel onto your crust, followed by the chocolate cream.
  • Refrigerate until completely set; this will take a couple of hours.

Enjoy this mouth-watering goodness!

Raw Chocolate Cream Caramel Bars Nutrition Facts

Happy Clean Eating!

Spreading love & happiness, Soph xox