Name: Pumpkin Seed Butter Ice Box Cake
Prep time: 15 min
Total time: 15 min
Yield: 4" cake
Cuisine: Dessert
Ingredients: 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

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 1–2 tsp pure vanilla extract)
1/3 tsp salt
¼ cup chocolate chips or chopped chocolate bar of your choice

Toppings:

a few pumpkin seeds, chocolate chips or chunks, edible rose buds

Instructions

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).