Caramel Pumpkin ‘Cheesecake’

Soaked cashews and coconut butter replace cream cheese in this raw-inspired dessert. Bites of pumpkin and a homemade caramel sauce make it perfect for holiday meals!

Yield: 
12-16 servings

Recipe Categories:

Desserts Vegan

Updated: Mon, 05/13/2019 - 8:51pm

Ingredients

Baked Pumpkin

  • 2 cups chopped kabocha pumpkin
  • 1 Tablespoon coconut oil

Caramel Sauce

  • 3 Tablespoons vegan butter
  • ½ cup brown sugar
  • ¼ cup soy milk

Crust

  • 2 cups almonds
  • ¼ teaspoon sea salt
  • 1 cup raisins
  • ½ cup chopped dried figs
  • 1 Tablespoon agave nectar

Filling

  • 3 cups cashews, soaked 1 hour and drained
  • 8 medjool dates, pitted
  • ⅓ cup agave nectar
  • 1 Tablespoon fresh lemon juice
  • ¾ cup coconut butter
  • 2 teaspoons non-alcohol vanilla extract
  • 1 Tablespoon ground cinnamon
  • ½ cup ground toasted hazelnuts for topping

Instructions

  1. To make Baked Pumpkin: Preheat oven to 375º. Toss chopped kabocha with coconut oil. Bake for 20 minutes until lightly browned on edges, then set aside to cool.
  2. To prepare Caramel Sauce: Heat vegan butter, brown sugar and soy milk in a small saucepan over medium-low heat until bubbly. Let simmer for five more minutes, stirring constantly. Set aside to cool and thicken.
  3. To form Crust: Add almonds to a food processor and grind until fine.
  4. Add salt, raisins, figs and 1 Tablespoon agave nectar to ground almonds. Process until mixture is sticky and not crumbly. If mixture isn’t clumping together, add a couple Tablespoons of water and continue to process until sticky. Press into a springform pan and place in refrigerator.
  5. To prepare Filling: Add cashews to food processor and grind until fine. Add ⅓ cup agave, dates, lemon juice, coconut butter, vanilla and cinnamon to food processor. Blend until very smooth, adding water 1 Tablespoon at a time as needed for a smooth texture.
  6. Add cooled pumpkin to processor mixture and pulse to combine. Pour Filling into Crust. Pour Caramel Sauce over and sprinkle with crushed hazelnuts. Place in freezer for 4 hours or until firm. Leave at room temperature for 15 minutes before serving. Enjoy!