Name: No-Bake Vegan Chocolate Pumpkin Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 10 slices
Ingredients: ½ cup raw pecans; ½ cup (48g) blanched almond flour; 4 Medjool dates (pitted); 2 tablespoons cacao powder; 1 tablespoon coconut oil (melted); ¼ teaspoon kosher salt; 1⅔ cups (187g) raw cashews (soaked in water for at least six hours or preferably overnight); ⅓ cup canned full-fat coconut milk (shaken); ⅓ cup (81g) pure pumpkin puree; ¼ cup (50g) coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor); ¼ cup (84g) + 1 tablespoon (21g) pure maple syrup (divided); 1 tablespoon (20g) unsulfured molasses; 1 teaspoon vanilla extract; 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger,⅛ teaspoon ground allspice, and ⅛ teaspoon ground cloves); ¼ cup cacao powder; 1 can coconut cream (whipped (I linked the brand I prefer)); ¼ cup dark chocolate (melted)