Melt coconut butter by placing the jar in a bowl of hot water. This will take several minutes. (Do not microwave) Make the crust while it melts.
To make the crust:
Pulse together seeds, coconut, sweetener and salt in a food processor for a few times until finely ground. Add oil and water and pulse again until a loose ball of dough forms.
Press crust into a 9” loaf pan lined with parchment for easy removal. Cover and refrigerate crust while you make the filling.
To make the filling:
Stir melted coconut butter well to incorporate the natural oil on top. In a glass jar or bowl, warm coconut milk in the microwave or stovetop. Stir until uniform in consistency.
In a large mixing bowl, stir together all ingredients except coconut butter. Add melted coconut butter in last. Taste and adjust for pumpkin flavor and sweetness.
Spread filling over crust and smooth with a spatula.
Chill cheesecake for about 1 hour or until set.
Grab the parchment paper to lift out the bars. Add optional drizzle or whipped cream. Slice and ENJOY!
To make Homemade Powdered Monkfruit:
Use a small blender cup with about 1/2 cup of granules. For standard size blenders, blend at least 1 cup of granules (enough so the blade stays covered to ensure proper blending)
Blend for 10-15 seconds, scrape down the sides if needed and blend again until fully powdered. That’s it. EASY!
TO STORE:Cheesecake lasts 7 days refrigerated or 1 month frozen & tightly wrapped.KEEP IN MIND:Look for cans of pure pumpkin, not pumpkin pie filling, which has sugar and spices already added.Optional: top with a dollop of Whipped Coconut Cream mixed with a sprinkle of pumpkin spice, to taste!