A little pumpkin goes a long way

Updated: Nov 11, 2019


Fall always brings about pumpkin! Lattes, pies, soups, protein bars, potato chips...the list goes on and on. Everywhere you turn, there seems to be a new pumpkin treat. So this year, I when wanted to bring a healthy dessert option to a pot luck, I looked to my favorite gourd and it told me what it wanted to be. Raw Pumpkin Cheesecakes. Bravo! :)

Here is my Instagram video!

The facts:

Pumpkin is a very high source of Vitamin A and dietary fibre, two things we don't get a lot of in our natural diet. So maybe the saying should be, "you're the pumpkin of my eye ;)"

The stuff:

Crust:

1 1/4 cups coconut flakes

8 Medjool dates, pitted and chopped

2 tbsp. Coconut oil

1/2 Golden flax, ground

1/4 tsp. rock salt

Filling:

1 1/2 cups of Cashews, soaked for 4+ hours

1/2 cup Maple syrup or unpasturized honey

3/4 cup Pumpkin puree

1 tsp Pumpkin pie seasoning

1/4 tsp rock salt

The Actions:

The Crust:

1. Grind flaxseed and melt coconut oil in sauce pan over medium heat

2. In food processor, process all ingredients until a dough is formed, should take about 2- 3 mintues. It's done when it forms between your fingers.

3. Pour crust dough into pan, (I used mini muffin tin, but you can also use a pie pan, springform-whatever you have around)

4. Place in fridge to slightly set.

The filling:

1. Place all filling ingredients in high-speed blender until smooth

2. Pour into mold/pan

Place in freeze for 6-8 hours. Store in freezer. For best results, let thaw in fridge prior to serving.

eat well. work hard. see you in a heartbeat.

*recipe tribute from beyondnourished

#pumpkin #dessert #rawfood #healthyfats #coconutoil #glutenfree #treat

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CORRINE CHINFOOK

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© 2020 by Corrine Chinfook.