Pumpkin Cheesecake [raw]

This “pumpkin” cheesecake actually has no pumpkin at all, but you wouldn’t know it! Spot the secret ingredient. We enjoyed this deliciously spiced cheesecake for Dan’s birthday, during our October raw food detox. I use exactly the same spices in a non-raw version of this cake but I think I prefer this version over the traditional baked one.

Makes one 10” [25cm] cheesecake, 12-16 servings. Use a 6” tin and halve the recipe for a smaller cake.

Pastry layer

• 1 cup raw pecans, soaked in water and drained
• 1/2 cup ground flaxseed
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup soft medjool dates, pitted 

Process until the mixture holds together. Press onto the base of a lined or nonstick 10” [25cm] round cake tin. I use one with a removable base.

Filling

• 6 cups desiccated unsweetened coconut, soaked in water for at least an hour, then drained
• 1 cup water
• 3/4 cup maple syrup 
• 1 tsp salt
• 2 TBS vanilla extract or seeds from one vanilla bean
• 2 inch piece fresh ginger
• 4 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• 2 cups raw carrots, roughly chopped
• 1/2 cup coconut oil
• 1/2 cup raw cacao butter

Melt the last two ingredients in a glass jug sitting in a bowl of warm water. Blend coconut, water, maple syrup, salt, vanilla, spices, carrots, melted oil and cacao butter in a blender until thick and creamy. Pour into the pastry base and freeze 4-5 hours until firm. Remove from freezer an hour before serving. Sprinkle cinnamon on top of the cheesecake before slicing and serving.