Vegan Pumpkin "Cheez" Cake
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Vegan Pumpkin "Cheez" Cake calories by ingredient
Introduction
Remember just cause it's vegan doesn't mean it's low cal Remember just cause it's vegan doesn't mean it's low calNumber of Servings: 16
Ingredients
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Crust :
2 cups walnuts
1/4 cup maple syrup
4 medjool dates (soaked overnight)
1/2 cup shredded unsweetend coconut
1/4 tsp salt
Filling:
2 cups cashews (soaked min. 4 hours)
1 can pumpkin
6 tbsp coconut oil, melted
3 tbsp. lemon juice
1/4 cup maple syrup
1/2 cup eggnog flavored coconut milk
1/2 cup unsweetened applesauce
1 tsp van. extract
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ground fresh ginger
Tips
Can replace eggnog with heavy cream
can use dried ginger for less intense flavor
can add cloves
Directions
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.