Makes: 1 cake- 9 medium slices
INGREDIENTS: For the crust: ~ 1/2 cup almonds ~ 1/2 cup walnuts ~ 1/2 cup pitted madjool dates ~ pinch of salt For the "cheesecake" layer: ~1 1/2 cup unsalted cashews ~ 1/2 cup soy yoghurt ~ 3 tbsp maple syrup ~ juice of 1/2 lemon ~ 1 tsp vanilla extract For the pumpkin pie layer: ~ 450 gr (15oz) pumpkin purée ~ 1/4 cup maple syrup ~ 2 tsp pumpkin pie spice ~ 2 tsp vanilla extract To decorate: pecans INSTRUCTIONS: Soak the cashews for 5-6 hours. When the time is up, in a food processor purée the drained cashwers with the yoghurt until smooth and creamy. Place the mixture in a bowl and set aside to rest at room temperature for a couple of hours. In the meantime make the crust layer. In the food processor pulse the walnuts and almonds until they become crumbly (so they are not flour or paste but fine pieces). Add the dates and pulse until you have a crust-like sticky texture. Line a 23 cm diameter baking tin with baking paper and pour the crust mixture at the bottom and press down with your fingers until nice and compact. Leave to cool in the fridge. Make the pumpkin pie layer by putting the purée, maple syrup spices and vanilla in the blender and pulsing until well combined. Set aside. When the 2 hours chilling time are over, add the maple syrup, lemon and vanilla extract to the cashew cream and mix until well combined. Pour the cream over the crust base and level. Carefully pour the pumpkin cream on top and level. Place the "cheesecake" in the freezer and leave it for at least 2 hours to firm up! When it's time to serve it remove from the freezer a good 30 minutes before serving in order for it to thaw slightly (otherwise you will break your wrist trying to cut a slice :P), decorate with pecans and enjoy! Keep any leftovers in the freezer! |