Recipe from the amazing Cori Finglass of Matcha and Margs.
For the crust:
1 bag of Lark Ellen Farm Vanilla Cinnamon Sprouted Granola
3 tbsp coconut oil
For the filling:
1 cup Lark Ellen Farm Sprouted 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
A few pinches of salt
1/2 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 tsp ground cinnamon
Instructions:
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.
