Recipe developed and shot by Molly Lucas of @wiz_kaleifa.
What You’ll Need:
1 cup packed medjool dates, pitted (about 20 dates)
1/2 cup raw walnuts
1/2 cup raw pecans
1/2 cup flax meal
1/2 teaspoon sea salt
1 cup raw cashews (soaked overnight)
1/2 cup raw macadamia nuts (soaked overnight)
Juice of one lemon
1/4 cup light coconut milk
1 tablespoon coconut oil at room temperature
1/2 cup light maple syrup
1/4 cup pumpkin puree
1/2 tsp sea salt
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Coconut whipped cream
Cinnamon sugar pumpkin seeds
What to Do:
Soak cashews and macadamia nuts overnight.
Add dates to a food processor and blend until it forms a ball. Remove and set aside.
Add the filling ingredients and salt to food processor and process into a meal. Then add dates back in and blend until it forms into a loose dough—add more dates if needed, but you don’t want it to be too sticky
Line a springform pan with parchment paper.
Spread crust evenly across the bottom of the pan, allowing some crust to come up the sides. Set in freezer for about an hour.
Drain water from the nuts and add to blender with remaining filling ingredients and puree until very smooth—2-3 minutes. Taste and adjust spices as needed.
Remove crust from pan and pour filling over the entire crust.
Once set, pull up on the parchment paper, and the cheesecake should pop right out—if not, put back into freezer for additional time. You can also pop the springform out, as well.
Top with a thin layer of coconut whipped cream and cinnamon sugar pumpkin seeds and serve! Store in the freezer for up to 10 days.