Here’s a holiday dessert that I love and you don’t even have to bake it. Better yet, the whole cake is vegan and nut free!
Note that you can use canned pumpkin (which is what I used) OR baked and pureed pumpkin. Fresh pumpkin, however, will be much more watery and the result will be a bit different. I always keep soaked, dehydrated buckwheat on hand for occasions like this. I recommend making a large batch. It’s a great topping on its own for any dessert if you like an extra, nut-free crunch. I made a few 4″ cheesecakes and mini ones that I topped with coconut whipped cream.
Prep time: (when buckwheat crunchies are already done), about 45 minutes, plus chilling time for the cake.
3/4 cup soaked, dehydrated buckwheat
4 1/2 dates, pitted
6 tablespoons shredded coconut
3 tablespoons hemp seeds
1 1/2 tablespoon warm water
3 teaspoons melted coconut oil
Directions for Crust
Grind the buckwheat, dates, coconut, and hemp seeds in a food processor. Add the warm water (to keep oil from ceasing) and coconut oil. Process briefly into a dough. The dough should hold together when pressed in your hand. If not, add a touch more water. Press into the bottom of several mini cheesecake pans, or a larger pan (double the crust recipe if needed). Set aside.
1 1/3 cup cooked pumpkin puree (canned or baked/pureed)
1/2 cup full fat coconut milk
8 1/2 tablespoons coconut sugar
4 tablespoons melted coconut butter
1 teaspoon vanilla
1/2 – 3/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
10 tablespoons melted coconut oil
Blend all but the coconut oil in a high speed blender until smooth. Add the coconut oil and blend briefly to incorporate.Pour over the crust. Chill in the fridge for at least 6 hours or in the freezer for less time.
Ingredients White Chocolate Buckwheat Crunch Topping
1 tablespoon melted cacao butter
1 tablespoon coconut oil
2 1/2 teaspoons maple syrup
1 teaspoon melted coconut butter
3 tablespoons dehydrated buckwheat
2 tablespoons shredded coconut
Directions for Topping
In a bowl, stir together the cacao butter, oil, maple, and butter. Add the buckwheat and coconut. Stir in. Spread a thin layer on a parchment lined tray. Freeze for at least 30 minutes. Break up and spread over the top of the chilled cheesecake.