Pumpkin cheesecake and Carmel sauce

I am going to have Thanksgiving at my house for the first time ever this year and I am so excited.  My major goal is to make it as Primal as possible with out making that a big deal.  I have been testing out ways to convert all the old comfort foods to grain free goodies that will make everyone happy and satisfied.

Deserts are a small problem because of the sugar.  I really love this one and I think it will be a big hit. Try it and see what you think!


Crust:
2 cups raw pecans
1 cup of dates, pitted
1/4 tsp sea salt

In your food processor blend the nuts along with the salt till mealy.  Add the dates one at a time, but quickly so you don’t over process the nuts.  Again, Be careful not to over process. You want the batter to hold together when you pinch it.

Press the crust mixture in the bottom of your pan.  I used a 9×9 square Springform pan.  You could use any size, shape or style to fit the occasion!  Set aside while you make the filling.

Cheesecake:
2 cups raw cashews, soaked for about 2 hours (to soften them)
2 cups almond milk
2 cups cubed raw pumpkin, sugar pumpkin is the best
4 Tbsp lemon juice
1/4 tsp salt
1 1/2 tsp pumpkin spice
1 cup maple syrup or raw agave nectar

**3 Tbsp lecithin (dissolved in coconut oil)
**1 cup cold pressed raw coconut oil, melted

In a high-speed blender add the almond milk, lemon juice, salt, pumpkin spice, cubed pumpkin and maple syrup until very smooth.
Add in the cashews and blend until all graininess is gone.  Rub a little batter between your fingers to make sure it is nice and creamy.   This is a good time to taste test.  You may need to add additional spice or sweetness, it all depends on the quality of the pumpkin you used.  We are dealing with fresh ingredients here and the taste can very largely due to ripeness, etc.
Add the lecithin and melted coconut oil and continue blending until creamy and the powder is well-integrated.
Pour the mixture over the prepared crust.
Gently tap your pan on the counter top to bring all the bubbles to the surface.
Place in the fridge to set up.



Carmel sauce:
1/2 cup  raw almond butter
1/4 cup  raw honey nectar
1/4 cup yucan syrup
1/2 cup date paste
2 tsp vanilla extract
1/8 tsp sea salt
1/4 cup of water (may need more or less, do you want to drizzle or use as a frosting?)
1/2 – 1 cup raw pecans, chopped

Place all ingredients in a high powered blender and process until smooth.  You may need to stop occasionally to scrape the sides down.
Hand stir in pecan or place on top after applying the caramel sauce.
Store left sauce in the fridge in a glass container for up to 2 weeks.  To soften, leave out at room temperature for a few hours or place the container in a bowl of hot water.

Assembly:  Pour caramel over the cheesecake and allow it to drizzle down the sides. Cut and serve!!  Keep chilled.