PUMPKIN ‘CHEESE’ CAKE

 INGREDIENTS: (for crust)
1 cup walnuts
1 cup dates

INGREDIENTS: (for filling)
6 cups sugar pumpkin (cubed and deseeded)
2 cups cashews (soaked for 2-3 hours)
1/3 cup lemon juice
1/3 cup agave syrup
1/2 cup coconut oil
1/2 teaspoon Himalayan salt

INGREDIENTS: (for topping)
1 cup strawberries
1/2 cup blueberries
1/2 teaspoon Himalayan salt
2 teaspoons agave syrup

INSTRUCTIONS:
For the crust, put the walnuts in a mixer and pulse until they become crumbs, then add the dates and pulse together until everything is chopped and mixed evenly.. Pour this sticky mix into your pan, and press onto bottom (and sides if you want) until there you’ve created a thick and solid layer of crust.. Place in fridge until you filling is ready..

The filling is quite easy.. Blend all ingredients until you get a smooth mix.. Strain well from any juice (so the crust doesn’t become soggy) before pouring on top of your crust spreading evenly, then place in fridge for 24 hours..

For the topping you can either melt some chocolate, or use your favourite syrup.. I chose to make a thin strawberry sauce, by blending a bunch of fresh strawberries with some agave syrup and a little Himalayan salt, leaving a handful of blueberries to throw on top for extra taste and decoration..