Vegan Pumpkin "Cheez" Cake
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
Crust :2 cups walnuts1/4 cup maple syrup4 medjool dates (soaked overnight)1/2 cup shredded unsweetend coconut1/4 tsp saltFilling:2 cups cashews (soaked min. 4 hours)1 can pumpkin 6 tbsp coconut oil, melted3 tbsp. lemon juice1/4 cup maple syrup1/2 cup eggnog flavored coconut milk1/2 cup unsweetened applesauce1 tsp van. extract2 tsp cinnamon1/2 tsp nutmeg1 tsp ground fresh ginger
Crust : In food processor, blend dates and maple syrp until smooth, add remaining ingredients pulsing until fully incorporated but still rough texture. Press into 9 in pie pan
Filling: In high speed blender, blend all ingredients until smooth and creamy. Pour into crust and freeze for 1-2 hours until firm, not frozen. Defrost 15-20 min. before serving.
Serving Size: cut into 16 slices, a little goes a long way
Number of Servings: 16
Recipe submitted by SparkPeople user SOULUTIONS.
Filling: In high speed blender, blend all ingredients until smooth and creamy. Pour into crust and freeze for 1-2 hours until firm, not frozen. Defrost 15-20 min. before serving.
Serving Size: cut into 16 slices, a little goes a long way
Number of Servings: 16
Recipe submitted by SparkPeople user SOULUTIONS.
Nutritional Info Amount Per Serving
- Calories: 313.5
- Total Fat: 25.3 g
- Cholesterol: 0.0 mg
- Sodium: 83.7 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 2.8 g
- Protein: 5.2 g
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