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Double Trouble Pumpkin Chocolate Cheesecake

Servings: 16

“Double Trouble” not because it’s extra work to make than other pies, but because you’ll have “trouble” stopping yourself from eating the whole pie in one sitting! The combination of the savory “pumpkin” with sweet “chocolate” is definitely, double trouble!

Ingredients:

Crust 1

½ cup raw almonds
½ cup raw pecans
8 whole dates, pitted, Medjool
1 tsp vanilla powder
¼ tsp Himalayan pink salt
½ tsp cinnamon

Crust 2 – Chocolate Layer

¾ cup agave nectar, dark
1/3 cup coconut oil, liquid
¾ cup cacao powder

Filling

1 cup almond milk
1 cup agave nectar, dark
2 Tbsp lemon juice
3 cups cashews, soaked 4 hours, drained and rinsed
3 cups butternut squash, shredded
1 Tbsp Lucuma powder
2 Tbsp vanilla powder
1/8 tsp Himalayan pink salt
1/8 tsp turmeric
2 tsp pumpkin pie spice
2 Tbsp lecithin 
1/2 cup coconut oil, liquid

Procedure:

Crust #1

  1. Place almonds, pecans, salt and cinnamon in food processor with blade and begin processing. Add dates (one at a time) and process until mixture sticks together. Thoroughly combine ingredients.
  2. Press this nut crust into a 9 x 9 springform pan.

Crust #2

  1. Place all ingredients as listed into a blender and blend until smooth. Pour ½ of chocolate on top of nut crust and allow to harden in fridge. Set aside the remaining mixture for filling – do not refrigerate this remaining mixture at this point.

Filling

  1. Place all ingredients as listed into a blender and blend until smooth. Pour ½ of chocolate on top of nut crust and allow to harden in fridge. Set aside the remaining mixture for filling – do not refrigerate this remaining mixture at this point.
  2. Add lecithin and coconut oil to filling mixture and blend all ingredients until well combined.
  3. Pour pie filling on top of pie crust in springform pan. Add the rest of the chocolate (or keep just a bit for decorating the plates) by spooning randomly over the pie. Take a chopstick and swirl them together to create a marbled appearance.
  4. Place pie in the fridge until firm. Remove springform casing and serve.
  5. Leftovers can be stored in the freezer for several months. Remove and defrost before serving.

About Chef Tina Jo:

Through her books, DVDs, and programs, Chef Tina Jo is teaching Americans how to make healthy lifestyles DELICIOUS, bringing live whole foods back to the dinner table one dinner plate at a time. Learn more at www.cheftinajo.com.Chef Tina Jo is a highly respected Gourmet Raw Vegan Chef, Author, Speaker and Coach known internationally for her humor and down–to–earth approach to raw veganism. She, along with her TV show Splendor in the Raw, was awarded Top 10 Best Show, Best Chef and Best Website in the Best of Raw 2009 Awards. She has made it her life’s mission to bring super delicious, fresh, simple, fun, affordable raw vegan food to the mainstream.

 

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