Pumpkin Spice Mini Cheesecakes
Feature Super Food: PumpkinsFree From: Gluten, Dairy, Soy
Ingredients
Crust:
- 2 cups pecans soaked overnight (optional)
- 7 medjool dates
- 2 Tbsp. coconut oil melted
Filling:
- 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
Directions
- 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!
Notes
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.