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Pumpkin Seed Butter Ice Box Cake (Free From: gluten & grains, dairy, eggs, added oils, nuts, and refined sugar)

Pumpkin Seed Butter Ice Box Cake


Description

Creamy, soft, nut-free raw cheesecake with chocolate chunks and a totally satisfying texture. Vegan and gluten-free, made without added oils.


Ingredients

Crust:

  • ½ cup pumpkin seeds
  • 2 soft medjool dates, pitted
  • ½ tbsp maple syrup

Filling:

  • ½ cup pumpkin seed butter
  • ¼ cup maple syrup
  • ¼ cup almond milk
  • 1 tsp cinnamon
  • ½ tsp raw ground vanilla bean (or 12 tsp pure vanilla extract)
  • 1/3 tsp salt
  • ¼ cup chocolate chips or chopped chocolate bar of your choice

Toppings:


Instructions

  1. 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.
  2. 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.
  3. Freeze for 5-6 hours or overnight. Thaw out slightly, slice and enjoy! (Keep leftovers frozen).
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