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pumpkin coconut yogurt cheesecake | dairy-free

free of dairy, gluten, soy, refined-sugar makes 2 medium cakes/tarts modified from this recipe by Amy Lyons
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Course Dessert
Cuisine gluten-free, sugar-free, vegan
Servings 10

Ingredients
  

spiced seets

  • 1/3 cup raw pumpkin + sunflower seeds
  • 2 tsp pure maple syrup
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon ground
  • 1/8 tsp turmeric ground [optional]
  • 1 pinch black pepper ground [if using turmeric, to activate its properties]
  • 1/8 tsp cayenne ground [optional]

crust

  • 2/3 cup gluten-free whole gran oats [sub: raw sprouted buckwheat groats or additional unsweetened shredded coconut]
  • 1/3 cup ground flaxseed meal
  • 3/4 cup unsweetened coconut shreds
  • 1/8 tsp sea salt
  • 2 tsp raw cacao powder
  • 10-12 medjool dates pitted and chopped [if they are not soft, soak them in warm water for 10-30 minutes + drain them well]
  • 1-2 tsp coconut oil melted [if necessary to help bind the crust]

filling

  • 1 1/2 cup pumpkin puree [I used baked organic kaboacha squash, cooled + mashed]
  • 1 cup Anita's coconut yogurt [sub: unsweetened non-dairy or organic Greek yogurt]
  • 2/3 cup raw cashews soaked + drained to soften [nut-free sub: raw coconut butter, warmed to liquid]
  • 1 tbsp cinnamon ground
  • 1 tsp ginger ground
  • 1 tsp cardamom ground
  • 1/2 tsp nutmeg ground
  • 1/2 tsp cloves ground
  • 1/8 tsp turmer ground [optional]
  • 1 pinch black pepper ground, optional [if using turmeric, to activate its healing properties]
  • 1 pinch sea salt
  • 1/4 cup pure maple syrup [sub: raw coconut nectar or raw local honey]
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp coconut oil melted [if not using coconut butter]
  • 1 tsp lemon juice [to taste]

Instructions
 

to make the seeds

  • Combine all ingredients in a bowl, and toss to coat.
  • Spread out on a lined baking sheet and bake at 325F for 10-20 minutes, then let dry until crispy.

to make the crust

  • Process flax, coconut, oats/buckwheat and sea salt in a food processor until they become fine crumbs.
  • Add dates and cacao powder and process until the mixture holds together when squeezed between your fingers [if not holding together, add more dates or a bit of melted coconut oil].
  • Lightly coat cheesecake pans with coconut oil [or use parchment paper] then firmly press the crust into the bottom, and set aside.
  • Place crust in the fridge until firm, approximately 1 hour.

to make the pumpkin coconut yogurt filling

  • Combine all filling ingredients in a high speed blender [or large food processor] and blend/process until smooth.
  • Pour the filling over the crust and smooth the top, then place in the freezer for about 4 hours or overnight, garnishing finished cake/tart with spiced seeds before cake is completely firm.
  • Serve cold so the shape holds and the flavor is fresh [store extra cake in fridge or freezer].