Honey pumpkin cheescake

• 1 cup hasel nuts
• 1 cup wallnuts
• 1 banana
• 2 Tbsp honey
• 2 Tbsp carob

Process all ingredients in the food processor until combined.

You can use kakao instead of carob, but carob has a fruity taste and completes the pumpkin nicely here

• 2 cups nicely chopped pumpkin
• 1 cup cashews 
• 4 Tbsp lemon juice
• 1/2 cup coconut oil
• 2-3 Tbsp honey
• 3 tsp vanilla paste
• 1tsp allspice
• 1/4 tsp of each – cinnamon, nutmeg

Soak the cashews overnight. Put all ingredients into a high speed blender and blend untill smooth

Serve the cake with whipped coconut cream spiced up with cinnamon and cardamom. Sprinkle maple syrup and chopped cinnamon over and/or the pecan nut/ coconut sugar sprinkles 

For the cream – take the solid part of well cooled coconut milk and whip it together with the spices

Nut sprinkles – process pecan nuts and coconut sugar in the food processor untill finelly chopped.