‘Tis the season for all things pumpkin! Pies, muffins, soups, lattes (not S-bux, whose syrup has dairy!)… you name it! Whether it’s sweet or savory fall is the time for pumpkin dishes. When I found this recipe for raw Pumpkin Chocolate Swirl Cheesecake on Sweetly Raw‘s blog it was immediately added to my “must make” list.
The idea of raw cheesecake is born of pure genius. Who want to slave away at a dessert you have to prepare, bake, and then chill when you can cut out one of the steps and have a slice on your plate even sooner? That might just be my sweet tooth talking… but, still – here’s a quick, painless, and simple recipe using flavorful, raw ingredients.
And the taste? Divine. The crust is just the right balance of bitter cocoa and sweet dates and raisins. The filling is creamy-wonderful and reminiscent of baked cheesecakes due to the versatile nature of coconut oil when chilled. Highly recommended as a treat to share or hoard during this lovely fall season.
I also made little cheesecake bites for a potluck this past weekend and they were a hit!
What is your favorite pumpkin dish?