I’d been procrastinating on sharing this recipe for the stupidest reason ever – I couldn’t come up with a good name for it.
AMAZING PROTEIN PUMPKIN NUTCAKE doesn’t sound like the sexiest thing ever, but by golly, it most definitely is. (If also by “sexy” we mean “delicious” and “easy.”)
It can also be called a “raw vegan pumpkin cheesecake,” too, if you like the sound of that better…
This is a treat I made on a whim when I was craving something creamy and festive and pumpkin-y but raw and energizing for like mid-day snacking, not baked and cozy for evening cuddling…and snacking. The great thing about a raw treat like this protein pumpkin nutcake is that because it’s raw it’s actually chock full of living enzymes which our bodies break down and digest at lightening speed which means this raw vegan pumpkin cheesecake immediately give our bodies more energy!
Did that make sense? I sure hope so.
Something that doesn’t make sense to me is that just a few simple ingredients that you probs have in your kitch RIGHT NOW, and a few quick minutes that you can probably find – who needs to do laundry, anyway? – can yield something so tasty that my fiancé and I had to fight over last bites! I’m telling you – this treat is really really REALLY good to eat. Not so good at keeping bickering to a minimum, BUT I’m very excited for you to make it!
SO GO DO IT!
- 1 cups pecans
- 1 cups dates
- ½ tsp pumpkin pie spice
- Pinch sea salt
- 1 cups cashews
- ½ cup pumpkin puree
- 3 tbsp almond milk
- ¼ cup maple syrup
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 4 tbsp vanilla protein powder
- PROCESS your filling ingredients and press into whatever dish/pan you want.
- BLEND your filling ingredients.
- DUMP your filling on top of your crust and SPREAD it out.
- FREEZE 2 hours!
- THAW 10-15 minutes!
- EAT IT UP RIGHT OUT OF THE CONTAINER!
- Store in refrigerator!