Double Trouble Pumpkin Chocolate Cheesecake

---

“Double Trouble” not because it’s extra work to make than other pies, but because you’ll have “trouble” stopping yourself from eating the whole pie in one sitting! The combination of the savory “pumpkin” with sweet “chocolate” is definitely, double trouble!

Ingredients

Crust 1

• 1/2 cup raw almonds
• 1/2 cup raw pecans
• 8 whole dates, pitted, Medjool
• 1 tsp vanilla powder
• 1/4 tsp Himalayan pink salt
• 1/2 tsp cinnamon

Crust 2 — Chocolate Layer

• 3/4 cup agave nectar, dark
• 1/3 cup coconut oil, liquid
• 3/4 cup cocoa powder

Filling

• 1 cup almond milk
• 1 cup agave nectar, dark
• 2 Tbsp lemon juice
• 3 cups cashews, soaked 4 hours, drained and rinsed
• 3 cups butternut squash, shredded
• 1 Tbsp Lucuma powder
• 2 Tbsp vanilla powder
• 1/8 tsp Himalayan pink salt
• 1/8 tsp tumeric
• 2 tsp pumpkin pie spice
• 3 Tbsp lecithin (Non-raw ingredient. Use Non-GMO, non-dairy lecithin)
• 1 cup of coconut oil

Instructions

Crust #1

1. Place almonds, pecans, salt and cinnamon in food processor with blade and begin processing. Add dates (one at a time) and process until mixture sticks together. Thoroughly combine ingredients.

2. Press this nut crust into a 9 x 9 (or 8 x 8) springform pan.

Crust #2
1. Place all ingredients as listed into a blender and blend until smooth. Pour 1/2 of chocolate on top of nut crust and allow to harden in fridge. Set aside the remaining mixture for filling — do not refrigerate this remaining mixture at this point.

Filling
1. Place all ingredients as listed into a blender and blend until smooth. Pour 1/2 of chocolate on top of nut crust and allow to harden in fridge. Set aside the remaining mixture for filling — do not refrigerate this remaining mixture at this point.

2. Add lecithin and coconut oil to filling mixture and blend all ingredients until well combined.

3. Pour pie filling on top of pie crust in springform pan. Add the rest of the chocolate (or keep just a bit for decorating the plates) by spooning randomly over the pie. Take a chopstick and swirl them together to create a marbled appearance.

4. Place pie in the fridge until firm. Remove springform casing and serve.

5. Leftovers can be stored in the freezer for several months. Remove and defrost before serving.