Pumpkin Cheesecake Bites (Vegan)
Is there anything better than finding a recipe that satisfies your sweet tooth, doesn't make you feel guilty and contains pumpkin??? All wins! I may have over indulged in these little bite size wonders, but hey, it was worth it. Bring these to your Thanksgiving this year and you will know you have a healthier treat waiting for you after dinner. And others will love it too! Enjoy!
1 cup Almond Flour
1/4 cup unsweetened cocoa powder⠀
1.5 Tbs coconut oil⠀ - melted
1/2 cup pitted medjool dates⠀ (about 6-7 dates)
1/2 cup soaked cashews
1/2 cup vegan cream cheese
1/2 cup pureed pumpkin
1 Tbs coconut oil - melted
1/4 cup maple syrup
1 tsp arrowroot powder (or cornstarch)
1 tsp pumpkin pie spice
Instructions - Crust
Preheat oven to 350 degrees and grease a mini cheesecake pan.
Blend all crust ingredients in a blender until well combined.
Press into mini cheesecake pan filling about 1/3 of the way
Bake for 5 minutes.
Instructions - Pumpkin cheesecake filling
Blend all cheesecake filling ingredients together in a blender until creamy and smooth.
Pour filling evenly over the crust (leaving about a half inch of space at the top of the pan).
Bake in the oven for 20 minutes.
Let cool and enjoy!