Ingredients:

PUMPKIN FILLING:

1 1/2 butternut pumpkins

2 cups raw cashews

1/2 cup maple syrup

2 tablespoons coconut oil

CRUST:

1 cup dates, pitted & chopped

1/2 cup raw almonds, ground

1/2 cup raw pecans, ground

1.5 cup raw walnuts, ground

½ cup shredded coconut

Method:

CRUST:

1. Combine all ingredients in blender until combined forming a sticky “dough”. 2. In a 12inch tart pan, pour crust mixture into the bottom and spread evenly, firmly pressing around the sides of the tart pan until a thick bottom layer has been created.

2. In a 12inch tart pan, pour crust mixture into the bottom and spread evenly, firmly pressing around the sides of the tart pan until a thick bottom layer has been created.

3. Freeze for at least 3 hours & while you are waiting for the crust to harden, start making the filling.

FILLING:

1. Chop, steam & mash pumpkin. Allow to cool.

2. Combine all ingredients in blender starting with the cashews, then add remaining ingredients.

3. Set mixture aside in fridge.

4. Once crust is chilled, pour filling into the pan & spread evenly.

5. Freeze cheesecake for 2 hours & thaw at room temp for 30 minutes prior to serving.

Enjoy!

Rebecca Gawthorne – Dietitian & Nutritionist (APD, AN, DAA)

Rebecca is an Accredited Practising Dietitian, Accredited Nutritionist, Wellness Coach, Freelance Nutritionist & owner of Rebecca Gawthorne – Dietitian & Nutritionist; a private Dietetic Consultancy in Sydney, Australia. She also own the popular, vibrant and healthy Instagram @nourish_naturally which has over 90K followers.

I: @nourish_naturally

e: 

w: www.rebeccagawthorne.com.au

f: RebeccaGawthorne.DietitianNutritionist