I made this little cake as an ode to the unsung hero of nut-free butters — pumpkin seed butter! I must admit I totally neglected, and even laughed at pumpkin seed butter over the years… until I had a little health miracle related to it that totally changed my point of view. Since then, pumpkin seed butter and I have been like this ??
Don’t let the funky greenish brown color fool you, it can definitely hold its own in the dessert department. Anyways, after featuring all kinds of nut-free raw(ish) cakes on the blog and in Unconventional Treats over the past year, I realized that pumpkin seeds haven’t gotten their own spotlight just yet.
The time has come :)
The cake turned out really delish by the way. Pumpkin seed butter + maple syrup + cinnamon + chocolate chunks, vanilla, and a hint of salt is a super simple lovely flavor profile.
This cake also happens to be coconut-free and doesn’t have any added oils, which I know is a big bonus for some of you..
It has a really creamy, soft, smooth, and totally satisfying texture, which was my favorite part.
One thing I worried about a bit from the get-go was the color… because let’s face it, pumpkin seed butter isn’t exactly the prettiest looking out there. But somehow with the unexpected addition of some lovely pale roses and chocolate chips, the cake turned out a pretty khaki color and I totally loved it. A chocolate drizzle topping could have been nice too, but I left it as is because I loved the “functional khaki + girly floral pink” combo.
Last but not least, this recipe is for a tiny 4″ cake (which gives me 6 tiny servings, or 4 bigger ones, or 2 “normal” size slices). I’m loving the tiny cakes wave because of the variety — I make so many cakes that it’d be hard to keep up with finishing so many giant cakes (my freezer is only so big after all), but if you’re planning on making this for a larger occasion, be sure to check out the cake pan conversion chart at the bottom of the page to help you size it up.Print
Creamy, soft, nut-free raw cheesecake with chocolate chunks and a totally satisfying texture. Vegan and gluten-free, made without added oils.
- ½ cup pumpkin seeds
- 2 soft medjool dates, pitted
- ½ tbsp maple syrup
- ½ cup pumpkin seed butter
- ¼ cup maple syrup
- ¼ cup almond milk
- 1 tsp cinnamon
- ½ tsp raw ground vanilla bean (or 1–2 tsp pure vanilla extract)
- 1/3 tsp salt
- ¼ cup chocolate chips or chopped chocolate bar of your choice
- a few pumpkin seeds, chocolate chips or chunks, edible rose buds
- Process all crust ingredients in a food processor into a sticky crumble. Transfer to a 4″ springform pan and press down into a flat crust. Freeze while working on the next step.
- Blend all filling ingredients, except the chocolate chips, in a power blender into a smooth consistency. Fold the chocolate chips into the filling batter with a spoon. Pour the filling into the pan over the crust and smooth out the top. Decorate with desired toppings.
- Freeze for 5-6 hours or overnight. Thaw out slightly, slice and enjoy! (Keep leftovers frozen).