Gluten-Free Vegan Serves 10

• 3 packages (8 oz) Vegan Cream Cheese
• 1 cup cashew yogurt vanilla
• 3/4 cup condensed coconut milk
• 1 1/4 cup coconut sugar
• 2 tsp Pure Vanilla
• 1 can pumpkin puree
• 1/4 cup coconut flour
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1 tsp sea salt
• 4 cups pecans
• 3 dates pitted
• 2 Tbsp vegan butter

Directions:

In a food processor, combine pecans, dates, and butter. Pulse until the ball forms. Remove and press into a non-stick treated 9-inch spring-form pan. In a large bowl, cream together cream cheese and sugar. Once combined, add in yogurt and mix well. Next, mix in pumpkin, condensed milk, and vanilla until combined. Into a small bowl, combine all dry ingredients. Once the dry ingredients are mixed, sift them into the wet and mix well. Pour batter into pan and bake for 60-65 minutes in the oven at 400 degrees F or until golden brown on top with a slight jiggly in the center. Let cool for 10-15 minutes.