Vegan Pecan Pie Pumpkin Cheesecake

October 26, 2016

A gluten free, easy paleo pecan pie filling sits on top of a creamy, pumpkin vegan cheesecake in this show stopping dessert for the holidays! You’ll never guess it healthy and vegan friendly!

For the cheesecake
3 Tbsp Flax meal
7 1/2 Tbsp Warm water
1 3/4 Cup Roasted cashews, soaked in water overnight (250g)**
1 Cup Canned pumpkin puree
6 Tbsp Coconut sugar
3 Tbsp Unsweetened vanilla almond milk
2 Tbsp Maple syrup
1 1/2 Tbsp Coconut oil, melted
1 3/4 tsp Pumpkin pie spice
1/2 tsp Cinnamon
Pinch of salt
For the pecan layer:
2 Tbsp Flax meal
5 Tbsp Warm water
1 Cup Pecans
1/2 Cup Coconut sugar
3 Tbsp Maple syrup
1 1/2 Tbsp Coconut oil, melted
1/4 tsp Sea salt
For the crust:
1/3 Coconut oil, at room temperature (the consistency of softened butter)
3 Tbsp Maple syrup
3/4 Cup Coconut flour, sifted (66g) *READ NOTES
Pinch of sea salt

Preheat your oven to 375 degrees. Place the pecans (from the pecan filling) onto a small baking sheet and cook until brown and nutty smelling, about 5-10 minutes. Watch them closely as they burn quickly....
See the full directions on my site

Nutritions

Calories
183

Sodium
88mg
3% DV

Fat
11g
17% DV

Protein
2g
4% DV

Carbs
15g
5% DV

Fiber
3g
12% DV