Description
Delicious vegan pumpkin cheesecake bites made with simple ingredients. Perfect for fall gatherings or a sweet treat anytime.
Ingredients
Scale
- 1 cup raw cashews (soaked overnight)
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup almond flour
- 1/4 cup pitted dates
- 1 tbsp coconut oil (for crust)
Instructions
- Blend almond flour, dates, and 1 tbsp coconut oil in a food processor to make the crust.
- Press the crust mixture into a mini muffin tin.
- Blend soaked cashews, pumpkin puree, maple syrup, 2 tbsp coconut oil, vanilla, pumpkin pie spice, and salt until smooth.
- Pour the filling over the crust in the muffin tin.
- Freeze for at least 2 hours before serving.
Notes
- Soak cashews for at least 4 hours for a smoother texture.
- Store in the freezer for up to 2 weeks.
- Let sit at room temperature for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
