A nut-free vegan cheesecake that sneaks in a healthy dose of vegetables along with tangy cranberries.
- 1½ cups pumpkin seeds (pepitas)
- 3 soft medjool dates, pitted
- 2 tbsp coconut oil
- 2 tbsp agave (or maple syrup, or a similar sweetener of choice)
- 3 cups boiled or steamed cauliflower florets
- 1½ cups fresh cranberries (raspberries or strawberries will work too instead)
- 9 tbsp coconut oil, liquefied
- 9 tbsp agave (or maple syrup, or a similar sweetener of choice)
- 3 tbsp lemon juice
- 1 tbsp pure vanilla extract (or 1 tsp raw ground vanilla bean)
- 1 tsp cinnamon
- ¼ tsp salt
- ¾cup pumpkin seeds (pepitas)
- a few tbsp extra pumpkin seeds (pepitas), a few extra sliced fresh cranberries, dried cornflower petals.
- Process the pumpkin seeds, coconut oil, and dates in a food processor into a sticky crumble. Add the agave and process once again briefly to combine. Transfer this mixture into your prepared 6″ springform pan (or a parchment-lined dish of a similar size), and shape into a crust with your hands. Place the pan in the freezer while working on the next step.
- Ensure all filling ingredients at at room temperature before starting. Blend everything except for the pumpkin seeds into a smooth mixture. Add in the pumpkin seeds and stir to fold them in (or blend very briefly for just 1-2 seconds to mix them in without blending them down). Pour this mixture into the springform pan over the crust. Place back into the freezer for 5-10 minutes to let it chill very slightly, then decorate with any toppings.
- Freeze the cake for 6 hours or overnight. Keep frozen until serving time, then slice and enjoy! Freeze any leftovers straight away.