Carrot and pumpkin seed "cheesecake"

Babiche Martens

This carrot and pumpkin spice "cheesecake" dessert is so rich and scrumptious - it should definitely be on your next dinner party menu. If you feel the urge for a little something cheeky on the side, instead of the usual cream or yoghurt, add a blob of cashew butter. Your guests will be amazed by the healthy transformation of the traditional cheesecake.

Base

1 ½ cups	Pecans, raw
3 ½ Tbsp	Blue agave nectar
2 tsp	Vanilla
¼ tsp	Salt
1 Tbsp	Coconut oil, melted
1 Tbsp	Linseed / flaxseed

Filling

3 cups	Carrots, grated
1	Lemon, juiced
200 g	Cashew butter
5	Dates, each cut into 3
¼ cup	Blue agave nectar, raw
1 Tbsp	Spice mix, see below
¼ cup	Pumpkin seeds, raw
¼ cup	Toasted coconut, optional

Spice mix

2 tsp	Cinnamon
½ tsp	Ginger
¼ tsp	Ground nutmeg
¼ tsp	Mixed spice

Directions

1. First make the base by placing the pecans in a food processor and blitz until they look like breadcrumbs. Add the agave nectar, vanilla, salt, oil and linseed. Then blend until it is really well mixed and sticking together. Into a 22cm loose-bottom tin, press the base evenly. Place in the fridge for 10 minutes.
2. For the filling, blend the carrots in a food processor until smooth. Add the cashew butter, lemon juice, dates, agave nectar and spice mix.
3. Blend again to a smooth puree. Pour on top of your crust and freeze for 4 to 6 hours.
4. Remove 5 minutes before eating. Run a sharp knife around the edge and remove from the tin. Sprinkle with pumpkin seeds and coconut, if using.