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 🌱 :



• 1c pitted dates

• 1/2c almond flour

• 1 tsp Organic Cacao Powder

• 2 tsp vanilla extract

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


• 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


• 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

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