Grateful for the Little Things

While Thanksgiving may be an American tradition, I’m including it on my yearly calendar because I love the idea of expressing gratitude for all of the amazing things that fill my life (and even the not so amazing — because you learn from those, right?). I’m a big believer that anything we give out (whether it be gratitude or even the not-so-nice-stuff) comes right back at’cha.

So, in celebration of this wee American tradition (November 26), I’m sharing a pumpkin cheesecake recipe from Rachel Fracassa, via one of my fave social sites, Welikeitraw.com. Now this is definitely something to give thanks for! YUM.

Oh, and I say skip the Tofurky (yech) and get straight to dessert because this is one sweet snack that is actually good for your health. Bless you, raw food!

Raw Pumpkin Cheesecake

Ingredients

Crust

• 1 1/2 Cups Pecans
• 1/3 Cup Raisins
• 1/4 Teaspoon Cinnamon
• Salt

Filling

• 1/2 Cup Soft Dates, pitted and packed
• 1/2 Cup Agave
• 1/4 Cup Lemon Juice
• 2 Cups Cashews, soaked 2 hours, drained
• 1/2 Cup Young Coconut Meat
• 1 Tablespoon Pumpkin Pie Spice
• 1/2 Cup Coconut Oil, warmed to liquid
• 1/2 Cup Irish Moss Paste

Pumpkin Topping

• 3/4 Cup Pumpkin, chopped
• 1/4 Cup Carrots, peeled and chopped
• 6 Tablespoons Water
• 2 teaspoons Lemon Juice
• 1/4 Cup Dates, soaked
• 1 Teaspoon Pumpkin Pie Spice

Directions

1. To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together.  Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
2. To make the filling: Process the dates, agave, and lemon juice in a food processor until smooth.  Add the pumpkin, cashews and coconut meat and process until completely smooth.    Add the coconut oil and irish moss and process until well incorporated.  Pour the filling onto the crust.
3. To make the topping: Place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth.  Add the dates and pumpkin pie spice and blend again until smooth.  Spread the pumpkin topping evenly on top of the filling.
4. Chill at least 3 hours before serving

Servings: 8

Notes

• If you don’t have Irish Moss, don’t fret. You can make the cheesecake without it, but serve it straight from the refrigerator.
• If you have an aversion to eating raw pumpkin, peeled carrots can be substituted for pumpkin at any time.
• To make a pumpkin drizzle instead of topping, replace the dates with 2 tablespoons of Agave.