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Ingredients: 
Crust:
  • 1/2 cup gluten-free oats
  • 1/3 cup dates
  • 1/3 cup pumpkin seeds
  • 1/3 cup PASCHA 55% Cacao Chocolate Chips, melted
Filling:
  • 1 cup pumpkin puree
  • 1 cup canned coconut milk 
  • 1/4 cup hemp seeds 
  • 1/2 cup dates
  • 1/4 cup chia seeds
  • 1 lemon, juiced
  • 1 1/2 tsp cinnamon 
Ganache Topping:
  • 1/2 cup PASCHA Chocolate Chips
  • 1 cup canned coconut milk
Directions:
  • Combine the crust ingredients in a food processor and pulse until starting to come together. 
  • Pour into a plastic wrap lined small round pan. Press to create a crust and set aside. 
  • In a blender or food processor, combine all the filling ingredients and puree until creamy. Pour into the crust-lined round pan. Place in the fridge and allow to set overnight. 
  • Heat the canned coconut milk in a small pan until just beginning to bubble. Place the PASCHA Chocolate Chips in a heatproof bowl, and pour hot coconut milk over chocolate chips. Allow to sit for 1 minute and then beginning to stir until creamy.
  • Remove the set pumpkin cheesecake from the pan and pour ganache topping over the top, spreading to drip over the edges. Top with PASCHA Chocolate Chips.
  • ENJOY!

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