Pumpkin Chocolate Cheesecake

Prep Time 10 min Serves 12 slices     adjust servings

Pumpkin and chocolate were made for each other!



    • 1/3 cup raw almonds
    • 1/3 cup chocolate chips
    • 5 Medjool dates


    • 2 cups raw cashews (soaked overnight)
    • 1 1/4 cup pumpkin puree
    • 1/2 cup maple syrup
    • 1/3 cup coconut oil
    • 1 tsp cinnamon
    • 1/4 tsp ginger
    • 1/4 tsp nutmeg
    • pinch sea salt


    • 1/2 cup chocolate chips
    • 1 T coconut oil


    1. Drain the cashews.
    2. In a food processor , combine all the crust ingredients. You may need to add a tiny amount of water to get the consistency right. The dough needs to come together loosely.
    3. Press the crust into the bottom of a greased 6 inch round spring form pan . Place the pan in the fridge.
    4. In a food processor , combine all the cheesecake ingredients and blend until smooth. Pour the mixture into the pan and place it in the fridge to set up. It needs about 6 hours to set.
    5. Once it's set, you can make the chocolate. Melt the chocolate and coconut oil using a double boiler method. Gently heat the chocolate and stir until it's smooth.
    6. Drizzle the chocolate over the top of the cheesecake. Place back in the fridge for another 30 minutes.


    Recipe Notes

    This should last a couple weeks in the fridge. It also freezes well. Enjoy!

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