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Pumpkin Cheesecake

Pumpkin Cheesecake

Gluten Free, Vegan

Happily serves 8

ALL ORGANIC INGREDIENTS 

Crust

1/2 Cup Dates 

2 TBSP Coconut Oil

1 Cup Ground Nut Flour

1/8 tsp Himalayan Sea Salt

Crust

Soak Dates 1-4 hours.  Remove seeds, discard water.

Add the nut flour, dates, coconut oil and sea salt to the food processor.

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

Filling

2 Cups Fresh Pumpkin (or 1 Can Pumpkin purée)

8 oz Vegan Cream Cheese

1/3 cup Maple syrup (can sub coconut nectar) OR 1/4 tsp maple extract & 1/4 tsp stevia or Monk fruit 

2 TBSP Pumpkin pie spice 

To make the filling

Add pumpkin and other ingredients and process until smooth.  

Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.

Transfer the filling to your pie crust and let refrigerate for a few hours.