Recipe: Carrot and pumpkin "cheesecake"

Carrot and pumpkin cake. Photo / Babiche Martens.

Carrot and Pumpkin "Cheesecake"

Serves 8

Base
1½ cups raw pecan nuts
3½ Tbsp raw agave nectar
2 tsp vanilla
¼ tsp salt
1 Tbsp melted coconut oil
1 Tbsp linseed

Filling
3 cups grated carrots
200g cashew butter
Juice of 1 lemon
5 dates, each cut into 3
¼ cup raw agave nectar
1 Tbsp spice mix*
¼ cup raw pumpkin seeds
Optional, ¼ cup toasted coconut
*Spice mix - 2 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp mixed spice

1. First make the base. Place the pecans in a food processor and blitz until they look like breadcrumbs. Add the nectar, vanilla, salt, oil, and linseed. Then blend until it is really well mixed and sticking together.

2. Into a 22cm loose-bottom tin, press the base evenly. Place in the fridge for 10 minutes.

3. For the filling, blend the carrots in a food processor until smooth. Add the cashew butter, lemon, dates, nectar and spice. Blend again to a smooth puree. Pour on top of your crust and freeze for 4 to 6 hours. Remove 5 minutes before eating. Run a sharp knife around the edge and remove from the tin.

4. Sprinkle with pumpkin seeds and coconut, if using.

- VIVA