Vegan Pumpkin Cheesecake with Coconut Cream

Vegan Pumpkin Cheesecake
Eat Heal Glow

Ingredients for the cheesecake:
1 package firm tofu
1 can 100% pumpkin puree
1 8 ounce container vegan cream cheese
½ cup coconut palm sugar, barley malt or organic sugar
2 tablespoons coconut oil
1 tablespoon ground flaxseed
3 tablespoons pure maple syrup
1 teaspoon Mexican vanilla
3 tablespoons coconut flour
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger

Ingredients for the crust:
1 cup pecans or walnuts
1 cup unsweetened coconut flakes
½ cup ground almonds or almond meal
½ cup coconut flour
3 tablespoons coconut oil
1 scoop juice plus complete vanilla protein powder
6 large dates soaked in water until soft
1 teaspoon cinnamon
zest of 1 lemon
pinch salt
1 tablespoon pure maple syrup
1 teaspoon vanilla or almond extract

Preparation for the crust:
Put the pecans, almonds and coconut in the food processor and pulse until finely chopped. Add the remaining ingredients and blend until thoroughly incorporated. Press into the sides of the pan. No need to bake!
For the Filling:
Preheat oven to 350F. Mix the maple syrup and the ground flaxseed in a small cup and set aside, to create your “flax egg”. Add remaining ingredients to your food processor or blender and mix until creamy. Add the flax egg and mix well.
Pour evenly over the piecrust. Bake for 1 hour checking after 40 minutes. If getting too brown cover lightly with foil. Enjoy warm or cold with whipped coconut cream or as is!

Whipped Coconut Cream
1 can whole coconut milk (no sugar added)
1 teaspoon Mexican vanilla
½ teaspoon stevia
Pinch of salt

Put the can of coconut milk in the refrigerator overnight or in the freezer for several hours. Whip with electric mixer. When stiff add in the vanilla, stevia and a pinch of salt. ENJOY!

Nancy Bond