White Chocolate & Pumpkin Cheesecakes

White Chocolate & Pumpkin Cheesecakes

 If you’ve got some pumpkin left over from Halloween or just fancy a dessert that’s a little different this Autumn, then you must try these moreish desserts. Although labelled ‘cheesecakes’ these are dairy-free, instead using soaked cashew nuts as a cream cheese replacement. 

Spicy, warming and ever so satisfying.

Enjoy!

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Pumpkin & White Chocolate CheesecakesIngredients ~ Serves 4 
For the cheesecake
*300g of peeled pumpkin, chopped into small chunks and boiled for approx 20 minutes (or left over roasted pumpkin for a more fragrant flavour) 
*150g raw cashew nuts soaked in hot water to soften for at least ten minutes
*4 large pitted dates (go for the very soft dates so they blitz easily. If needed soak them with the cashew nuts to soften) 
*A pinch of himilayan salt or rock salt
*1 tbsp clarified butter (or coconut oil)
*1 tbsp of pure maple syrup (if you prefer things a little sweeter add in a teaspoon more, but these are very tasty without too much sweetness)
*30g of melted cacao butter like: Sevenhills Wholefoods Organic Cacao / Cocoa Butter, Wafers, 500g, Soil Association certified organic*Sprinkle of nutmeg (plus extra for decoration)
For the Base
*100g sprouted and toasted buckwheat like: Supernutrients Organic Sprouted Buckwheat 150g x 1
OR
*100g chopped and toasted hazelnuts 
*1 tbsp clarified butter 
*A 1 tbsp pure maple syrup
*Pinch of sea salt or himilayan rock salt 
Pumpkin & White Chocolate CheesecakesMethod 
1. In a pan (on a low heat) add your buckwheat or toasted hazelnuts, maple syrup, salt and clarified butter and stir until everything comes together (be sure not to burn the mixture by keeping it on a low heat). 
2. Spoon your base mixture equally into 4 serving glasses and set aside to cool.
3. Add your cooked pumpkin and soaked cashews/dates (ensure you've drained away any excess water), nutmeg, melted cacao butter and maple syrup into a blender of bullet. Blend until smooth. 
4. Spoon your mixture equally on top of the base in each glass.
5. Sprinkle each glass with a little nutmeg and let each set for at least 30 minutes in the fridge before serving. 

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by

Natalie is the founder and editor of Balanced Being. She is also an Ambassador for beat, the UK’s leading eating disroder charity. Natalie provides wellbeing content and wellness reviews to the site.

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