Pumpkin Cheesecake Bites [vegan + gluten free]


I’m on a journey. A journey to free myself of my processed sugar addiction. Been hearing a lot of great things about nuts and dates, which are the two main ingredients here plus 3 other small things with a total of 5 ingredients in all. While ordering a few things, I found this awesome recipe on the nuts.com website – It inspired me to create my own masterpiece by making a few of modifications; Simultaneously I was just in receipt of an order of fresh raw organic cashews from terrasoul.com. Heaven! Our take on the original recipe is here 🌱 :

Ingredients:

CRUST BASE

• 1c pitted dates

• 1/2c almond flour

• 1 tsp Organic Cacao Powder

• 2 tsp vanilla extract

• 1 tbsp milk (we used cashew/oat bev)


CHEESECAKE TOPPING

• 1 1/2c of raw cashews

• 1/3c of maple syrup

• 1/3c canned pumpkin

• 1 tbsp brown sugar (not in original recipe)

• 1 tsp nutmeg (original recipe uses pumpkin spice)

• garnish with pumpkin seeds


Process:

• soak nuts for an hour, rinse

• mix crust ingredients in blender/food processor

• press mixture in prepared loaf pan and put in freezer for an hour

• prepare cheescake top by placing all ingredients in blender/food processor and pulsing til smooth

• freeze for two hours minimum

• cut into squares and serve. Keep remainder in freezer for up to 3 months

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.