No-Bake Vegan Protein Pumpkin Cheesecake
Ingredients
Base and topping
- 1 cup almonds
- 3/4 cup dates, pitted and soaked
- 2 tablespoons vegan vanilla protein powder (I used @macr0mike)
- 3-4 tablespoons water
Cheesecake filling
- 1.5 cups pumpkin, cooked
- 1/2 cup coconut yoghurt
- 1/4 cup vegan vanilla protein powder
- 1/4 cup maple syrup
- 1 teaspoon @unicornsuperfoods Tropicana powder
- 1 teaspoon vanilla extract (optional)
- pumpkin spice (optional)
- cinnamon (optional)
Preparation
Line a small square container with non-stick paper (approximately 15 x 15 cm).
In a food processor, add the almonds and dates, and process until fine crumbs form. Add the remaining base ingredients until the mixture clumps together. Press three-quarters of the mixture evenly into the lined container to form the base. Set aside one-quarter of the mixture for the topping.
In a food processor, blend all the cheesecake filling ingredients until smooth. Adjust sweetness to taste. Pour the filling over the base and freeze for 30 minutes.
After 30 minutes, remove the slice from the freezer and sprinkle the reserved mixture over the top as a crumble. Return the slice to the freezer and allow it to set fully for at least one hour before serving.
