Pumpkin Spice Mini Cheesecakes
These yummy mini’s are made for any time of the year. Filled with beta-carotene rich pumpkins and calcium bolstering pecans they are a healthy treat. Pumpkins are not only for carving but great for many nutritious foods. You can add them to smoothies, non-dairy yogurts or muffins. Delish!
Feature Super Food: Pumpkins
Prep. Time: 20 min. | Cook Time: 0 min. |Total Time: 20 min.+ 1hr. freezer | Servings: |Serving Size: ¼ cup
Free From: Gluten, Dairy, Soy
- 2 cups pecans, soaked overnight (optional)
- 7 medjool dates
- 2 Tbsp. coconut oil, melted
- 1 cups cashews, soaked overnight
- 1-28 oz. (796 mL) can pumpkin puree
- 4 Tbsp. coconut oil, melted
- ¼ cup maple syrup or raw honey
- ½ tsp. vanilla extract, pure
- 2 tsp. ginger, minced
- 1 ¼ tsp. nutmeg
- ¼ tsp. sea salt
- Mint leaves, garnish
- Pumpkin seeds, garnish
- Put pecans in a blender and pulse until crumbly. Add dates and coconut oil. Process until well blended. After saving a bit for garnishing, put 2 tablespoons in each mini-cheesecake holder and press down firmly. Place in the freezer until you are ready to fill.
- Add cashews, pumpkin puree, coconut oil, maple syrup, vanilla extract, ginger, nutmeg and sea salt into a blender and blend until creamy and smooth.
- Fill each cheesecake holder until it is full with the pumpkin mixture. Return to the freezer for about 1 hour or until firm. When ready to serve garnish with a touch of crust crumbles, mint leaf and pumpkin seeds. You can also add a dollop of homemade whipped cream or dairy free yogurt!
Nutritional Facts: Calories: 343.2 | Total Fat 29.5g , Saturated Fat 8.9 g, Polyunsaturated Fat 2.5 g, Monounsaturated Fat 4.5 g | Cholesterol 8mg | Sodium 92.2 mg | Potassium 231.7 mg | Total Carbohydrates 31.4 g | Dietary Fiber 3.4 g | Natural Sugar 18.4 g | Protein 8.5 g |* Vitamin C 51.6% | *Vitamin A 16.5% | Manganese 32.1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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