• Sarah Greenfield, RD

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!

Chocolate Crust

  • 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)

Pumpkin Cheesecake

  • 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!


#vegan #pumpkin #cheesecake #healthydessert

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Sarah Greenfield RD, CSSD

 

16550 Riverside Drive

PH2a

Studio City CA 91602 

 

sarah@fearlessfig.com  

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