Raw Holiday Spiced “Cheesecake” Recipe

This dessert is incredibly decadent and relinquishes absolutely no flavor or texture. The base is made of fresh carrot juice which gives this dessert a punch of beta carotene, an antioxidant which is excellent in promoting the vibrancy of your skin as well as eye health.

Crust:

1 cup finely shredded coconut

3/4 cup Sprouted Super Flour

3/4 cup ground raw brazil nuts or raw almonds. Or a mix.

2 tbsp raw agave

1 tbsp melted coconut oil

1 tsp raw vanilla bean or vanilla extract

1 tsp sea salt

 

Filling:

1/2 cup carrot juice

1/2 cup cashews

1/4 cup raw agave

1/2 dropper full of liquid stevia (add more to taste. Little goes a long way!)

1 tbsp lemon juice

1 tsp raw vanilla bean or vanilla extract

1 1/2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

pinch of ground cloves

1/4 tsp sea salt

1/2 cup coconut oil

 

Directions:

For the crust, place dry ingredients in food processor and pulse till well mixed. Then add the agave, coconut oil, and vanilla extract. Pulse until mixture holds together between your fingers but do not over blend. Press into a 9-inch pie mold or tart pan and chill until the pumpkin filling is ready.

For the pumpkin filling, blend all ingredients except for the coconut oil. Blend until smooth, and slowly add the coconut oil to the mixture while blending on low. This will emulsify the mixture. Add the filling to the crust and chill for at least one hour before serving. Decorate cake with festive foods, such as pecans, goji berries, and pumpkin seeds. Enjoy!