For 1 cake
For the pie crust:
200 g fig bread with almonds
75 g walnuts
5 Medjoul dates
2 tbsp. La Vida Vegan chocolate spread
salt
For the cheesecake:
500 g pumpkin, cleaned
250 ml orange juice
250 g almonds without skin
2 el. La Vida Vegan coconut spread
50 g coconut oil
50 ml maple syrup
1 tsp. vanille-extract
1 tsp. speculaaskruiden
salt
1 orange
pumpkin seeds
Start with the pie crust. Cut the fig bread in small pieces and twist nicely by using a food processor. Add the walnuts, dates, La Vida Vegan coconut spread and a pinch of salt, and mix until it becomes firm. Cover the bottom of the springform pan with baking paper and divide the mixture evenly across the bottom. Let the pie crust become firm by putting it in the fridge.
Peel the pumpkin, cut it in quarters and erase the seeds. Cut the pumpkin in small chunks and add to a large pan along with the orange juice and almonds. Cook on a low heat with the lid on the pan and cook until the pumpkin is done and until the orange juice has evaporated. Next, turn the heat off and melt the La Vida Vegan coconut spread, coconut oil and maple syrup in another pan. When the coconut oil has melted, you add this along with the pumpkin and almonds to a food processor. Blend until smooth. Spread the mixture across the chocolate pie crust and flatten. Let the cake become firm by putting it in the fridge and top with orange parts and pumpkin seeds.
