Friday, November 21, 2014

Pumpkin Pecan Mini Cheesecakes


It's the beginning of the holiday season!  I have lots of vacation time and fun events planned this year, so I couldn't be more excited for it to start!

So, of course, I had to make something with pumpkin in it. This is a very simple raw/paleo/vegan recipe.  The filling mix in this is so good that you could use it as a dessert dip!


Pumpkin Pecan Mini Cheesecakes
Crust
2 c pecans
½ c raisens
1 t vanilla
⅛ t sea salt


Filling
1 c cashews
1 c pumpkin puree
½ c almond milk
½ c melted coconut oil
¼ c agave
¼  t nutmeg
½ T vanilla extract
½ T cinnamon
¼  t nutmeg
⅛ t sea salt
Makes 8 mini cheesecakes. Optional: top with chopped pecans and coconut sugar.

To make the crust, chop pecans in a food processor. Combine remaining ingredients, and mix well until it becomes a sticky batter. Press the crust evenly into the bottom of a muffin tin lined with either plastic wrap or muffin liners.

To make the filling, blend all of the ingredients until smooth. Pour the pumpkin mix over the crust, and set in the freezer for at least an 1 hour to firm up.  

Keep them in a container in the freezer until you're ready to eat them up!


1 comment:

  1. would swapping out the almond milk for regular soy or rice milk mess with the recipe integrity?

    ReplyDelete