White Cacao Yam Spice Cheesecake

Spirit of the Dawn Cuisine

yields 16 small spicy silky slices of orange cake!

Warm with spices and complexity of flavors,

the perfect last bite at Thanksgiving!

Pecan Cinnamon Crust

Coat a 9-inch springform pan with 1 Tablespoon Coconut Oil.

Cut parchment paper to size and line the bottom of pan.

Place the following in a food processor:

2 cups (about 7 ounces) Pecans, unsoaked

5 ounces pitted and chopped Medjool Dates (about 6-8 dates)

1/2 cup shredded dried Coconut

2 Tablespoons Grade B Maple Syrup

1 teaspoon Cinnamon Powder

1/4 teaspoon Himalayan Pink Crystal Salt

Pulse in processor till mixture begins to form a ball

and no large pieces remain.

Remove dough to springform pan and press with your

fingers to evenly distribute dough and form a flat surface.

Pop into the freezer to firm while you prepare the filling.

White Cacao Yam Spice Filling

Place in a high-powered blender:

1 pound Cashews, soaked 6 hours,

drained, rinsed well, and drained again

1/2 cup Lemon Juice

2 cups Grade B Maple Syrup

1 cup Coconut Butter

4 ounces Cacao Butter,

melted in a dehydrator and cooled slightly

(TO MELT CACAO BUTTER, CHOP THE INTO SMALLER PEICES

AND PLACE IN A SMALL BOWL,

DEHYDRATE AT 115 DEGREES TILL COMPLETELY MELTED.

ALLOW TO COOL SLIGHTLY BEFORE ADDING TO BLENDER)

2 teaspoons Cinnamon Powder

1 teaspoon Ginger Powder

1/2 teaspoon Clove Powder

1/2 teaspoon freshly grated Nutmeg

1/2 teaspoon Cardamom Powder

1/2 teaspoon Himalayan Pink Crystal Salt

12 ounces peeled and cubed Garnet Yam

(1 large Yam)

Using the plunger or tamper,

blend till mixture is completely smooth,

turning off the motor frequently

to prevent overheating of motor and filling.

Continue to plunge while mixture is off

to distribute ingredients and to melt the coconut butter.

Taste and adjust seasonings, adding another pinch of salt if necessary. Blend in any additions.

Taste to make sure filling is super creamy and smooth.

Pour and scrape filling out of blender into springform pan.

Smooth with spatula bringing filling to the sides

and creating a flat and beautiful top.

Place in a level shelf of a freezer for a couple of hours.

Cover with aluminum foil when cool.

Keep in freezer for several hours or overnight.

Remove to refrigerator several hours before serving.

To Serve

Serve cold at refrigerator temperature.

Place pan on serving platter, unbuckle, and lift sides.

The cacao butter gives this cheesecake stability and a silky texture,

while the spices and yam say Thanksgiving!

Enjoy!