No-Bake Vegan Pumpkin Cheesecake (Gluten-Free, Diabetic-Friendly

For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

• Ready In: 20 mins
• Serves: 6
• Yields: 1 7-inch cake

Ingredients

• Crust

• 1⁄2 cup  gluten free oats
• 1⁄2 cup  sliced almonds or 1⁄2 cup  almond meal
• 4  tablespoons coconut oil, melted
• 2  tablespoons erythritol or 2  tablespoons  xylitol sugar substitute

• Filling

• 8  ounces raw cashew nuts
• 1  cup pumpkin puree (canned or homemade)
• 3⁄4 cup  unsweetened almond milk or 3⁄4 cup coconut milk
• 1⁄2 cup coconut oil, melted
• 4  tablespoons erythritol or 4  tablespoons  xylitol sugar substitute
• 2  teaspoons pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground clove, and 1/4 tsp ground ginger)
• 1  teaspoon vanilla extract
• 1  pinch salt

Directions

1. In a food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
2. In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sweetener. Mix well and press it onto the bottom of a 7-inch springform pan. Keep the pan in the freezer while you are making the filling.
3. Place all the ingredients for the filling in a blender and blend until it becomes smooth and creamy. Make sure to stop the blender and scrape the sides as needed during this process.
4. Take out the pan from the freezer. Pour the filling in the pan and refrigerate for at least 4 hours or overnight.
5. Infuse love, slice and serve!