By: JESSICA RHOADES
Staff Writer
Pumpkin Pie cheesecakes
Ingredients
Pecan crust
- 1.5 cup raw pecans
- 1 cup Medjool dates (soaked in warm water for 10 min)
- Pinch of sea salt
Pumpkin Filling
- 1 cup cashew (soaked in hot water for 1 hour)
- ½ cup light coconut milk
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ cup maple syrup
- 2 table coconut oil, melted (or olive oil)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Juice of ½ lemon
Instructions
- Start by soaking the cashews for one hour and soaking the dates for 10 minutes
- Line a muffin tin with elastic wrap or liners. Make the crust in a food processor. Blend the pecans until ground, then add the soft dates. Pulse until well combined and sticky. Transfer the mixture to a muffin tin and press down until a crust is formed. The crust is super sticky and it helps if you run your fingers under warm water before pressing down the crust. Place the tin in the freezer for 15 minutes.
- In a high-speed blender, blend all of the ingredients for the filling until smooth and creamy. Remove the tin from the freezer and pour filling over crust. Top with a few extra pecans and freeze for about 4 hours until firm
- Enjoy 🙂