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Reprinted from Celi-Yak News Fall 2014


  • 2 Cups Banana Chips (sweetened or unsweetened)
  • 1 Cup Coconut Flakes (unsweetened)
  • 1 Packet granulated sugar
  • 1 Tsp. Vanilla Extract
  • 3 TBS melted Coconut Oil
  • Pinch of Salt
  • 1 Can Pumpkin Puree
  • 1 3/4 Cups Frozen or Fresh Cauliflower Boiled.
  • 1/3 Cup HEAVY Coconut Milk.
  • 1 Tsp. Vanilla Extract
  • 2 Tsp. Cinnamon
  • 1 Tsp. Ginger
  • Salt to Taste
  • 1/2 Cup Melted Coconut Oil.


  • In a food processor combine the crust ingredients
  • Process until finely ground.
  • Press this mixture into a pie plate or in the base of a cheesecake pan.
  • Clean out the food processor. Fill it with the filling ingredients and process until creamy and smooth.
  • Place this pureed mixture in a saucepan. Cook till it gently boils so that the flavors can develop. Give it a taste test and adjust sugar/salt/spices to your liking.
  • Pour the filling into the crust filled cheesecake pan or pie pan. Place in fridge and let chill for several hours. It will become firm as it chills

Categories: Dessert  Gluten-Free 

Author Credit: Brittany

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