1 1/2 cup agave
1/3 cup carrot juice
3 1/2 cup cashews, soaked 2-3 hours and drained
1 cup young coconut
1 1/2 cup coconut oil, warmed to liquid
2 Tbsp pumpkin pie spice
1/2 tsp sea salt
1 medium sweet potato, peeled and chopped
1 1/4 cup almonds
1 1/4 cup pecans
1/4 cup raisins
1/4 cup evaporated cane juice
3 Tbsp agave
To make the filling, blend all ingredients until smooth. You may have to do this in 2 batches. Set aside.
To make the crust, mix all ingredients in the blender with the S-blade until the mixture resembles coarse crumbs and begins to stick together. Press the mixture evenly into the bottom of an 8-inch spring form pan. Pour filling into the crust.
Chill the cheesecake in the freezer for 6 -8 hours. Remove the spring form pan, leave out at room temperature for 30 minutes to serve or refrigerate.
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