vegan pumpkin chocolate cheesecake

As an American, I always find it strange to celebrate Thanksgiving before Halloween. However, I’m also not one to protest a big family meal around the dinner table. Sitting down together for meals sometimes seems impossible with 3 boys in different activities with different schedules throughout the week. I’ll be making this cheesecake this weekend, counting my blessings, and very grateful for another chance to sit around the table together.

This one is vegan, gluten-free, and refined sugar-free, but doesn't disappoint pumpkin flavour and richness.

Happy Canadian Thanksgiving everyone!

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Vegan Pumpkin Chocolate Cheesecake

Ingredients:

CRUST

1 cup almonds (soaked overnight and drained)

1/4 cup hemp hearts

12 medjool dates, pits removed chopped

1/2 cup buckwheat groats (can substitute another 1/2 cup nuts)

4 tablespoons cacao powder

1/2 teaspoon vanilla powder or extract

FILLING

2 cups cashews (soaked overnight and drained)

1 can puréed pumpkin

3/4 cup maple syrup

1/2 teaspoon vanilla extract or powder

2 teaspoons pumpkin pie spice or chai spice

3/4 teaspoons cinnamon

Pinch of salt

1/4 cup coconut cream

CHOCOLATE NUT TOPPING

3 tablespoons crushed walnuts

3 tablespoons pumpkin seeds

1/4 cup cacao butter

1/4 cup cacao powder

1/4 cup maple syrup

Directions:

1. Line a 9 inch spring form pan with parchment paper. Set aside.

2. If the dates are hard, place them in a bowl with hot water to cover for 5 minutes or until soft. Drain and add to a food processor.

3. Add remaining crust ingredients to the food processor and pulse until well combined and the mixture is crumbly.

4. Add the crust ingredients to the bottom of the springform pan and press down until flat and uniform. Set aside.

5. In a high-speed blender, pulse the cashews until they form small crumbles. Add remaining filling ingredients and puree until smooth. Pour over the crust. Place in the freezer to firm up for at least 4-6 hours.

6. When you are ready to serve, preheat the oven to 400 F. Line a baking tray with parchment paper and set aside.

7. Place the crushed nuts and pumpkin seeds for the topping on the baking sheet. Place in the oven and roast until fragrant but not burnt. Remove and crumble along the outside of the cheesecake.

8. Melt the cacao butter and mix the cacao powder and maple syrup into the cacao butter. Stir until well combined. Drizzle over the cheesecake.

9. Place back in the freezer to firm up for at least 1 hour. Enjoy!