Posts Tagged ‘Thanksgiving’

Raw Pumpkin Cheesecake

This Pumpkin Cheesecake is better than the real thing in my opinion and you wont feel like taking a nap afterwards.  My Thanksgiving guests loved this cake and I hope you do too!

Now the name may be a little deceiving, as it does not actually contain pumpkin, but carrots, but I promise once you taste it, you will not be able to tell the difference 😀


  • 1 cup of raw cashew butter
  • 3 cups of carrots
  • Juice from 1 lemon
  • 5 dates
  • 1 tbsp of pumpkin pie spice
  • 1/4 cup of raw agave nectar or maple syrup (not raw)
  • 1/4 tsp of salt
  • 1/4 cup of raw pumpkin seeds


  • 3 1/2 tbsp raw agave nectar
  • 1 1/4 cups of raw pecans
  • 2 tsp vanilla powder
  • 1/2 tsp of salt
  • 1 tbsp coconut oil
  1. Make the crust first by blending the pecans in a food processor until they are a fine powder.
  2. Add remaining crust ingredients into the food processor and blend till it gets crumbly.
  3. Press the crust into a cheesecake pan.  I used a 6″ pan for this recipe.
  4. Place pan into the freezer while you mix the filling.
  5. For the filling, puree your carrots in a food processor first.
  6. Once you have a nice puree you can add the remaining filling ingredients (except pumpkin seeds) and mix until you have a creamy smooth consistency.
  7. Pour your mix into the pan onto of your crust.  Using a spatula, spread the mix out so it is nice and even.
  8. Sprinkle raw pumpkin seeds on top of your cake and set into the freezer for about 6 hours.

Enjoy 🙂

Friday afternoon

A red maple tree between a bunch of pines

Image via Wikipedia

It’s Friday!  One more hour of work…..stop watching the clock!

Four more weeks until the Yoga Conference here in Vancouver. Woo-hoo! I know it’s about a month away, but I am really looking forward to this event.

It’s also Thanksgiving this weekend, and I will be hosting my first Raw/Vegetarian dinner.  I’m really looking forward to seeing how this turns out, and sharing my experience with making raw pumpkin cheesecake, so stay turned for this recipe 🙂