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!
