Crustless Vegan Cheesecake


2 c raw cashews, soaked overnight, rinsed and drained *

1 can pumpkin puree

1/3 c organic coconut oil, melted 

1/2 c pure maple syrup 

juice of 2 lemons 

1 tsp pure vanilla extract 

1 tsp sea or Himalyan salt 

1/2 tsp cinamon

1/2 tsp nutmeg 


cocoa powder and/or 1/4 c raw macadamia nuts, crushed

* I know, I know. Soaking nuts sounds weird!  Trust me.  Place the 2 c raw cashews in a glass container, cover generously with water, and sit at room temp overnight. 

Drain and rinse cashews.

Combine all ingredients (except for cocoa) in a food processor until smooth.

Use a spatula to transfer to a standard size pie pan.

Pop in fridge for 4-6 hours.  

Remove from fridge just before serving.  Sprinkle with cocoa powder and/or macadamia nuts.

Serves 6. <3