• 15 oz canned unsweetened pumpkin puree
• 2 tbsp coconut oil
• 2 tbsp Lakanto® brown sugar substitute
• 1 pinch pure stevia (20 drops of liquid)
• 2 tsp cinnamon
• ¾ tsp ginger
• ¼ tsp cloves
• ¼ tsp chili powder
• Pinch of salt
• 1 tbsp lemon juice
• 2 tsp vanilla
• ½ tsp maple extract (optional)

1. Combine pumpkin, coconut oil, xylitol, stevia, spices and salt in a medium sauce pan over medium heat. Bring to a boil then reduce heat and cook while stirring to prevent scorching on the bottom. Continue to cook until it darkens in color and becomes thick; about 15-20 minutes.
2. Stir in the lemon juice, remove from heat and allow it to cool until room temperature then stir in vanilla and maple extracts. Adjust sweetness by adding more stevia if desired. Refrigerate until ready to use or for up to 2 weeks. May be frozen for up to 6 months. Makes 1 ½ cups of 2 tbsp per serving.

Cheesecake Filling

• 2 cups raw cashews
• 2 probiotic capsules (or ¼ cup unsweetened coconut yogurt or whey from milk or coconut kefir)
• 2 tbsp coconut oil
• 1 lemon (zested and juiced, 2 tsp zest and 2 tbsp juice)
• 2 tbsp xylitol, powdered
• 2 pinches pure powdered stevia
• 2 tbsp unsweetened coconut milk or water
• 1 tsp gelatin
• 2-3 drops lemon essential oil (optional)

Cheesecake Topping

• 14oz can of unsweetened coconut milk or cream
• 2 probiotic capsules (or ¼ cup unsweetened coconut yogurt or whey from milk or coconut kefir)
• 2 tbps xylitol, powdered
• 1 pinch pure powdered stevia
• 2 tsp vanilla extract
• 2 tbsp unsweetened coconut milk or water
• 1 tsp gelatin

1. ​Filling:
2. Soak nuts overnight or for at least 8 hours and as much as 24 hours in a large bowl with filtered water. Drain and place in a blender with the coconut oil.
3. Blend until the cashews become a very fine paste adding water a tablespoon at a time if necessary to create a very smooth and thick mixture.
4. Break open the probiotic capsules (or add the other options) and add to the nut mixture. Blend for 1-3 pulses until combined.
5. Pour mixture into a bowl, cover loosely with a clean kitchen towel or clean paper towel and place in a dark area in your kitchen (I place mine in a cabinet so it won’t be disturbed and won’t be affected by light). Allow the probiotic cashew mixture to sit undisturbed for 24-48 hours. Test after 24 hours to see if it is sour enough for your taste. Place in the refrigerator in a container with a tight fitting lid.
6. After both the filling and topping (below) have been cultured (either before or after refrigeration) stir the lemon zest, lemon juice, xylitol and stevia (add lemon essential oil now too if using) into the cheesecake filling. Set aside.
7. Place the coconut milk into a small microwavable bowl and sprinkle the gelatin over the top; allow to rehydrate for 2-3 minutes then microwave for 10-15 seconds until all the gelatin has melted and appears clear (do not boil). Add 2-3 tbsp of the cheesecake filling to the bowl of gelatin and stir until blended then blend that into the rest of the filling. Set aside.
8. Topping
9. Heat the coconut milk to 115°F, remove from heat and set aside to cool down to 100°F.
10. Once the milk has reached 100°F, break open the probiotic capsules and sprinkle them onto the warm milk. Whisk until uniform. Pour mixture into the container of your yogurt maker or pour into a container with a cover (not airtight) and set in a warm location in your kitchen (an oven with the oven light on works fine) for 18-24 hours.
11. After the coconut milk has cultured, place into a container and blend in the xylitol, stevia and vanilla until smooth. Set aside.
12. Place the coconut milk into a small microwavable bowl and sprinkle the gelatin over the top; allow to rehydrate for 2-3 minutes then microwave for 10-15 seconds until all the gelatin has melted and appears clear (do not boil). Add 2-3 tbsp of the cheesecake topping to the bowl of gelatin and stir until blended then blend that into the rest of the topping. Set aside.
13. Putting It All Together:
14. At this point both the filling and topping are cultured and all the ingredients have been added for both. Placing them in the refrigerator at this point will produce thickened filling and topping – it will set the gelatin. Both the filling and topping can be made up to a week in advance and stored in the refrigerator for optimal flavor and sour taste as long as they are made without the gelatin. The gelatin can be added just before assembling.
15. Prepare a sheet pan with 14 silicon regular muffin cups (alternatively paper cups can be used in a muffin tin). Using a 3 tbsp scoop, scoop 3 tbsp filling into each muffin cup and then top with 1 tbsp of topping (you will have extra topping, use it to make a sugar-free granola parfait with berries – it’s delicious!) Place the sheet pan in the refrigerator for at least 8 hours for the gelatin the fully set. When you plan to serve them, pop them in the freezer for an hour so they are easier to remove from the silicon or paper. Makes 14 regular muffin-sized cheesecakes or 1-9-inch cheesecake (in a spring-form pan; use all of the filling and 1 cup of the topping). Keep leftovers in a tightly sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
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Sorbet

• 3 cups fresh or frozen blueberries
• ⅓ cup xylitol
• 3 Tbsp water
• 1 pinch pure powdered stevia
• 1 Tbsp fresh lemon juice
• 1-2 drops lavender essential oil (start with 1 drop)

1. Combine the xylitol and water in a heavy sauce pan. Heat over medium high heat until all of the xylitol dissolves and it begins to boil. Remove from heat and pour it into a small container placed over an ice water bath and then refrigerate for at least 1 hour.
2. Puree the blueberries in a food processor or blender. Add the chilled syrup, lemon juice and stevia to add additional sweetness if necessary. Whisk to incorporate all ingredients.
3. Place in an ice cream maker. Follow manufacturer’s directions to make sorbet. Makes twelve ⅓ cup servings.