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 (we used 55%)
• 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!