Name: No-Bake Pumpkin Cheesecake
Yield: 8 slices
Ingredients: ½ cup raw pecans; ½ cup blanched almond flour; 5 dates (pitted); 1 tablespoons coconut oil; 1 teaspoon cinnamon; ¼ teaspoon kosher salt; 1 2/3 cups (187g) raw cashews, soaked in cold for at least six hours or preferably overnight (see Notes); ⅓ cup canned coconut milk (shaken); ⅓ cup pumpkin puree (NOT canned pumpkin pie, which has added sugar and spiced); ¼ cup coconut oil (melted and cooled (use refined coconut oil if you want no coconut flavor)); ¼ cup pure maple syrup; 2 tablespoons unsulfured molasses; 1 teaspoon vanilla extract (or 1/2 teaspoon vanilla bean powder); 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon ground ginger; 1/8 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1/4 cup cashew butter; 2 tablespoons maple syrup; 2 tablespoons coconut oil (melted); 2 tablespoons chopped pecans