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 … Continue reading Vegan Pumpkin Cheesecake