Would you judge me if I blew off all my responsibilities today and instead, just sat on my couch eating this paleo chocolate pumpkin cheesecake? Maybe while watching an episode of Friends or some other feel-good 90’s TV show?
Don’t worry… I would judge me so I’m not actually going to do it… but I have to say that with the crazy week I’m having, it is pretty tempting. 😉
BTW, is there anything better than pumpkin cheesecake? This week I learned that, in fact, there is: pumpkin cheesecake plus chocolate.
Thankfully, this delicious paleo chocolate pumpkin cheesecake is actually pretty healthy — and entirely vegan and dairy-free!!!
OOoh man, look at that creamy chocolate-pumpkin goodness!
This paleo chocolate pumpkin cheesecake is loaded with delicious ingredients like pecans, cashews, pumpkin puree, and cacao powder. This cheesecake is actually enjoyed raw so you don’t need to worry about baking it, but you will want a muffin tin to help portion it into six portions.
I used stevia to sweeten the cheesecake itself and Medjool dates to sweeten the crust. If you want to create an entirely sugar-free dessert, you can omit the dates and use a bit of almond butter along with the pureed pecans to create the crust, then add stevia or another sugar-free sweetener to taste. And, if you don’t want to use stevia, maple syrup, additional dates, honey, coconut sugar, or any sweetener of choice work just as well!
I also like to top them off with a few chopped nuts and some sugar-free chocolate chips (Lily’s brand is amazing!) Yum!!
- 1 cup raw cashews
- ½ cup raw pecans
- 3 Medjool dates, pitted
- ¼ cup + 1 tablespoon cacao powder, divided
- 3 tablespoons coconut oil, divided
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon sea salt
- 1 cup pumpkin puree
- 30 - 40 liquid stevia drops
- Extra pecans or chocolate chips (for garnish, optional)
- Add the cashews to a medium bowl and cover with water. Set aside and let soak for 30 minutes.
- Add the pecans, dates, and 1 tablespoon of cacao powder to a food processor and pulse until well-incorporated and a paste has formed.
- Melt one tablespoon of coconut oil and use to grease the inside of 6 molds in a muffin tin. Press the pecan mixture into the molds to create a crust/bottom layer.
- Drain the water from the cashews and add them to a food processor, along with the vanilla extract, pumpkin pie spice, salt, pumpkin puree, stevia, and ¼ cup cacao powder, and remaining coconut oil. Process until smooth, scraping down the sides as necessary.
- Transfer the mixture into the muffin tin and smooth the top with a spoon. Garnish the centers (if desired). Place in the freezer to firm up for 10 minutes.
- Remove the cheesecakes from their molds, using a knife to scrape around the edges. Serve immediately or chill in the refrigerator until serving.