Raise Vegan November 2018 Raise Vegan - Page 23

Pumpkin Cheezecake Apple Date Tart by Lindsay Robeson Ingredients: Crust 3/4 cup raw pecans 3/4 cup raw macadamia nuts 7 medjool dates, pitted and soaked for 10 minutes and drained 1-1/2 tbsp agave 1 tbsp coconut oil Vanilla Layer 1-½ cups raw cashews, soaked overnight and drained 2 tbsp lemon juice 3 tbsp almond milk 6 tbsp maple syrup 2-½ tsp vanilla extract ¼ tsp salt Pumpkin Layer White layer mixture, set aside ¾ cup to use later 2 tbsp agave 2 tbsp tapioca flour 1-½ cups pumpkin puree 3 tsp pumpkin pie spice Method: 1. Line the bottom of an 8” springform pan with parchment or lightly coat with cooking spray. 2. Place all ingredients for the crust in a food processor and pulse until it becomes crumbly and sticky. Press into the bottom on the springform pan, pushing the crust up the sides a little. 3. Place all ingredients for the vanilla layer into blender and run on high until it becomes creamy and very smooth. Take out ¾ cup of the mixture and set aside. @theplantpoweredparents Ingredients: 1 whole sheet vegan puff pastry, thawed 15 dates, pitted 1-¼ cups hot water 3 granny smith apples, cored, halved and sliced 1 tbsp lemon juice ¼ cup date sugar ¼ tsp salt Method: 1. Preheat oven to 400ºF. 2. Soak dates in the hot water for 10 minutes. 3. Meanwhile, place the puff pastry onto a baking sheet that has been lined with parchment paper. 4. Mix the sugar and the salt together. Sprinkle the apples with lemon juice and then toss in the sugar mixture until evenly coated. 5. In a food processor, add dates and the soaking water; blend until smooth. 4. With the vanilla cream still in the blender, add in the pumpkin layer ingredients and blend until well-incorporated and smooth. 6. Spread 1 cup of date sauce onto the puff pastry leaving 1-2” around the edges. Arrange apple slices on top of the date sauce. Bake in the oven for 20 minutes or until edges are golden brown. 5. Pour the pumpkin mixture on top of the crust of the springform pan. Smooth it out with a rubber spatula. Place in the freezer for 30 minutes. 7. Top with vanilla ice cream and remaining date sauce. 6. Remove from the freezer and smooth the reserved vanilla layer evenly on top, being careful not to blend the two layers. Freeze for at least 6 hours before serving. RAISEVEGAN.COM RV. 23