Raw Vegan Pumpkin Cheesecake

Ingredients

• 2 cups almonds
• 1 cup dates
• 2 cups raw cashews
• 2 cups fresh grated pumpkin
• 1/2 cup coconut oil
• 3 tbsp lemon juice
• 1/2 cup agave
• 1 tsp vanilla
• 4 tsp cinnamon
• 1 tsp nutmeg
• 2 tsp ginger

Directions

1. Soak cashews in water for at least 1 hour, then drain.
2. In a food processor, blend the almonds and dates until finely chopped.  Add a tablespoon of water if that helps to get things moving. Press the mixture into the bottom of a spring-form pan.
3. Wash-out the food processor and blend all other ingredients until combined and creamy.
4. Pour mixture into spring-form pan and smooth out the surface. Cover with aluminum foil, and let it set in the freezer for at least 4 hours. This will harden the coconut oil and set the cheesecake. After this time,  transfer the cheesecake in the refrigerator for at least one hour before serving. When opening the spring-form pan, gently insert a knife along the edge of the cheesecake, so that it does not stick to the edge of the pan. 

Recipe found at: http://www.vegangela.com/2011/10/28/raw-vegan-pumpkin-cheesecake/