A raw cheesecake bursting with Fall flavor! Free of dairy and refined sugars, this version is lighter than traditional cheesecake, but every bit as satisfying.
- ½ cup + 2 Tablespoons raw cashew butter
- ½ cup carrot puree
- 1½ teaspoons pumpkin pie spice
- 2 teaspoons fresh lemon juice
- 2 soft medjool dates
- 2½ Tablespoons raw honey
- ¼ teaspoon fine sea salt