Vegan RecipesRaw Vegan Pumpkin Mini CheesecakesKarielyn Tillman December 12, 2013 2 Comment

By andreajayros

Ingredients

• 2 cups organic pecans
• 7 organic medjool dates
• 2 tablespoons organic coconut oil (melted/liquid)
• 1/2 teaspoon pink himalayan salt
• 1 can organic pumpkin (Farmer’s Market with BPA-free can)
• 2 cups organic cashews
• 4 tablespoons organic coconut oil (melted/liquid)
• 1/4 cup organic liquid sweetener (ex. maple syrup, raw honey, etc)
• 1/2 teaspoon organic vanilla extract
• 2 teaspoons organic ginger
• 1 1/4 teaspoon organic nutmeg
• 1/4 teaspoon pink himalayan salt

Details

Servings 1
Adapted from onegreenplanet.org

Preparation

Step 1

Prepare the crust

Put all ingredients for the crust in a food processor and process until well combined and crumbly.

Put (2) tablespoons of the crust mixture into each of the mini-cheesecake holders and save any remaining crumbs for garnish.

Press the crumb mixture very firmly into the mini-cheesecake holders and put in the freezer while you prepare the filling.

Prepare the filling

Put all ingredients for the filling into a Vitamix and blend well until smooth and creamy.

Fill each mini-cheesecake holder to the top with the filling mixture.

Return to the freezer for approximately (1) hour or until hard and firm.

Assemble

Remove from the freezer about 10 -15 minutes before serving so they can thaw slightly.

Store in freezer because they will get soft and lose their shape if left out at room temperature.

Optional: Add a dollop of homemade whipped coconut cream and/or sprinkle leftover crust mixture on the top.