Step 1

In a food processor add almonds, oats, dates, coconut oil, maple syrup, cocoa powder, salt and cinnamon. Process until the ingredients become dough like in texture, stopping to scrape down the sides as needed.

Step 2

Transfer crust to a spring form pan. (I used an 18cm/7 inches in diameter). Press down on the crust to make an even layer.

Step 3

In a blender add the ingredients of the middle (white) layer: soaked cashews (strained), coconut milk, maple syrup, lemon juice, vanilla extract and salt. Blend until smooth. Pour the filling into pan and gently tap against work surface a few times to release any bubbles. Place in freezer until completely frozen, approx. 2 hours.

Step 4

Next combine ingredients for the top (pumpkin) layer of the cheesecake. In your food processor add cooked pumpkin, cocoa powder, coconut sugar, pumpkin spice, coconut milk, and vanilla. Blend until smooth.

Step 5

Pour the filling into pan and smooth until even. Optional to decorate the top of the cake with coconut shavings. Place back in freezer to chill, approx. 2 hours.

Step 6

When ready to serve, remove cake from the freezer and let thaw at least 15 minutes. Use a sharp knife to slice into slices.