Pumpkin and peanut butter may sound like a strange combination, but it really is a match made in heaven. With a crunchy, chocolatey base and two smooth layers of pumpkin and peanut butter cheesecake, this vibrant vegan dessert is bound to go down a treat.
Ingredients
For the base:
- 1 heaped tbsp Aduna Super-Cacao Powder
- 1/2 cup almonds
- 1/2 cup buckwheat groats
- 1/2 cup walnuts
- 10 Medjool dates, pitted
- 10g coconut oil
- 1 tsp cinnamon
- pinch sea salt
For the middle layer:
- 2 cups cashews, soaked overnight & drained
- 1/3 cup Manilife Smooth Peanut Butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tbsp coconut oil
- 5 tbsp almond milk
For the pumpkin layer:
- 2 cups pumpkin puree
- 1/2 cup coconut milk
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1 tbsp Manilife Smooth Peanut Butter
- 1 1/2 tbsp maple syrup
To top:
- whipped coconut cream
- handful pecans
- cinnamon
- 1 tsp maple syrup
Method
- Begin by making the base. Place the walnuts and almonds in a food processor and pulse until they have broken down into small pieces.
- Add in the rest of the ingredients and process until fully combined. Tip the mixture into a 7 ½ inch lined tin with a removable bottom and press down evenly with your hands. Store in the fridge while you make the other layers.
- To make the middle layer, place all the ingredients in a food processor and blend until you reach a smooth consistency. You may have to stop and scrape the mixture down the sides a few times.
- Pour this mixture over the base layer and spread it evenly before placing it back in the fridge.
- To make the pumpkin layer, place all the ingredients in a food processor and blend again until you reach a smooth consistency.
- Pour this mixture over the middle layer and spread it evenly before placing it back in the fridge or freezer to set.
- Once set, remove the cheesecake from the tin and decorate with whipped coconut cream, pecans, a sprinkle of cinnamon and a drizzle of maple syrup. Store in the fridge or freezer.
Enjoy!
