Raw Pumpkin Cheesecake

This cheesecake comes to us courtesy of Power House Living Foods in Nanaimo. Thank you to Toni Jeffries the owner, who generously gave her permission to share the recipe here for you to enjoy. I enjoyed a slice on my last visit and can only think of one word to describe it . . . DIVINE!

Power House Pumpkin Cheesecake

Crust:
2 cups pecans
1/2 cup Medjool dates
1/2 tsp Himalayan salt

• Blend pecans and salt in a food processor until slightly ground
• Add dates and process until combined
• Press into a 10" spring form pan and set aside

Filling:
2 cups cashews, soaked
2 cups almond mylk
2 cups fresh pumpkin, cubed
1 cup Agave
1/4 cup lemon juice, fresh
1/4 tsp Himalayan salt
1 tsp Cinnamon
1/2 tsp Nutmeg

• Combine filling ingredients in a blender until well combined
• Then slowly add the following ingredients:

1 cup Coconut oil
2 Tbsp Lecithin (I would use Sunflower lecithin instead of Soy lecithin-EZ Raw Living)

• Blend again until well combined and pour onto the top of the crust; freeze
• To serve take from freezer and place in the fridge for 4 hours to thaw
• Decorate and serve

The next time you are in Nanaimo, it is definitely worth a visit one of their two locations:  North location at 6560 Metral Drive, 250-933-3733; South location at 200 Commercial Street, 250-591-7873; menu online at www.powerhouseliving.ca  or look them up on Facebook.