Measurements

• 1 cup Pumpkin Puree
• 1 1
• 1/2 cup Maple Syrup
• 1/3 cup Coconut Oil (melted)
• 2 tablespoons Lemon Juice
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1/4 teaspoon Cardamom
• 1/4 teaspoon Salt
• 1 1
• 1/2 cup Almonds
• 2 tablespoons Coconut Sugar

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a food processor, combine the gluten-free graham crackers, almonds, and coconut sugar.
• Pulse until finely ground.
• Press the mixture into the bottom of a 9-inch springform pan to form the crust.
• Bake for 10 minutes, then let it cool.
• In a high-speed blender, combine the soaked cashews, pumpkin puree, maple syrup, melted coconut oil, lemon juice, vanilla extract, cinnamon, nutmeg, cardamom, and salt.
• Blend until smooth and creamy.
• Pour the pumpkin cashew mixture over the cooled crust and smooth the top with a spatula.
• Refrigerate the cheesecake for at least 4 hours or until set.
• Once set, remove from the springform pan, slice, and serve chilled.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.