Pumpkin Lucuma Cheesecake

This cooling lucuma cheesecake is ideal for summer days. It is refreshing for pittas and acceptable for vatta and Kaphas. Serves 4.

 

Crust

3/4 cup almonds
1/4 cup dates

Grind the almonds to flour in a food processor.
Add the pitted dates and process into a dough.
Add 1 teaspoon water, if needed, to hold the mixture together.

Filling

1 cup pumpkin puree
1 cup cashews
1/2 cup water
6 tablespoons maple syrup
4 tablespoons lucuma powder
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
4-8 drops stevia
1 teaspoon psyllium
1/2 cup + 2 tablespoons melted coconut oil
5 teaspoons melted cacao butter

Blend all but the psyllium, oil, and butter in a high speed blender until smooth.
Add these last three ingredients. Blend to combine.
Pour the mixture over the crusts.
Chill in the fridge or freezer until firm (at least 8 hours in the fridge).