Recipe from the amazing Cori Finglass of Matcha and Margs. 

For the crust:

 1 bag of @larkellenfarm vanilla cinnamon paleo granola 

3 tbsp coconut oil 

For the filling:1 cup cashews 

1/4 cup + 1 tbsp maple syrup 

1/4 cup + 1 tbsp coconut milk 

1/4 cup pumpkin purée 

juice of 1/2 lemon 

couple pinches of salt 

1/2 tsp vanilla extract 

1 tsp pumpkin pie spice 

1/4 tsp ground cinnamon 


Soak the cashews in warm water for ~30 minutes. while they’re soaking, Combine the crust ingredients in a food processor until a crumbly mixture forms. Don’t over process. put parchment paper in an 8x8 baking pan and then spread the crust mixture evenly. Freeze for 20-25 minutes. While the crust is in the freezer, combine the filling ingredients in the food processor. Once the crust has set, spread the filling evenly on top. let freeze for 2 1/2 - 3 hours and enjoy! Before cutting, run a chef’s knife under warm water to make it easier. Also wait ~10 minutes before enjoying the cheesecake or it’ll be too hard.