Name: Butternut squash vegan cheesecake
Prep time: 12 h
Total time: 12 h
Ingredients: ¼ cup (60gr) buckwheat groats; ½ cup (25 gr) shredded dry coconut; ¼ cup oats; ¾ cup medjool dates (without pits); 2-3 tablespoons coconut oil; 2 tablespoons vanilla extract; ¾ cup (130 gr) cashews (soaked overnight); 1 cup (100 gr) walnuts (soaked overnight); 1 can coconut cream, use only 2 tablespoons from the chilled cream (chilled overnight in the refrigerator); 3-4 tablespoons honey or maple syrup; 2 tablespoons vanilla extract; 1 teaspoon of the spice mix; Juice of ½ orange; Zest of ½ orange; 200 gr butternut squash shredded and squeezed to drain; 4 teaspoons cinnamon; 2 teaspoons ginger powder; ¼ teaspoon clove powder; ¼ teaspoon nutmeg powder; 1 teaspoon all spice; The rest of the coconut cream; 1 tablespoon honey; 2 tablespoons vanilla extract; 3 tablespoons coconut oil (melted); 1 tablespoon honey or maple syrup; ½ teaspoon of the spice mix; 2 teaspoons cacao

Butternut squash vegan cheesecake

Prep time

12 hours

Total time

12 hours

Author: EnHealthy

Ingredients

CRUST

¼ cup (60gr) buckwheat groats
½ cup (25 gr) shredded dry coconut
¼ cup oats
¾ cup medjool dates (without pits)
2-3 tablespoons coconut oil
2 tablespoons vanilla extract

CREAM

¾ cup (130 gr) cashews (soaked overnight)
1 cup (100 gr) walnuts (soaked overnight)
1 can coconut cream, use only 2 tablespoons from the chilled cream (chilled overnight in the refrigerator)
3-4 tablespoons honey or maple syrup
2 tablespoons vanilla extract
1 teaspoon of the spice mix
Juice of ½ orange
Zest of ½ orange
200 gr butternut squash shredded and squeezed to drain

SPICE MIX

4 teaspoons cinnamon
2 teaspoons ginger powder
¼ teaspoon clove powder
¼ teaspoon nutmeg powder
1 teaspoon all spice

TOPPING 1 (Vanilla coconut cream)

The rest of the coconut cream
1 tablespoon honey
2 tablespoons vanilla extract

TOPPING 2 (Chocolate sauce)

3 tablespoons coconut oil (melted)
1 tablespoon honey or maple syrup
½ teaspoon of the spice mix
2 teaspoons cacao

Instructions

Chill the can of coconut milk in the refrigerator overnight, being sure not to shake the can to ease separation of the cream and liquid.
Remove the coconut milk from the fridge, remove the lid. Scrape out the top, thickened cream and leave the liquid behind.

CRUST

Pour buckwheat in a food processor, process for 1 minute, then add dry coconut, oats, dates, vanilla, coconut oil and process until a loose dough forms. If too dry add a bit more melted coconut oil.
Oil the sides of a 20cm spring form pan and transfer mixture in the pan, press down until it’s evenly distributed.

SPICE MIX

In a jar, pour cinnamon, ginger powder, clove powder, nutmeg powder and all spices, close the jar with the lid and shake until well combined.

CREAM

Pour cashews, walnuts, 2 tablespoons of the chilled coconut cream, honey, vanilla extract, spice mix, juice of the orange, zest and shredded butternut squash in the food processor, blend, scraping down the sides as needed until the mixture becomes smooth and creamy. Add the cream onto the crust and put it in the freezer for 1 hour.

TOPPING 1

In a bowl add the remaining coconut cream, honey, vanilla extract and mix well. Refrigerate.

TOPPING 2

Pour all ingredients for the chocolate sauce in a bowl and mix well.
To serve, remove from the spring form pan and top with the vanilla coconut cream. Drizzle with the chocolate sauce and sprinkle with the spice mix.

Notes

8 servings

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