No-Bake Pumpkin “Cheesecake” Bites – Paleo, Vegan
Ingredients
Crust
- 1 cup 1 cup raw pecans
- ½ cup 1/2 cup raw walnuts
- 1 cup 1 cup Medjool dates, pitted and soft
- 1 tbsp 1 TB coconut oil, melted
- ¼ tsp 1/4 tsp cinnamon
- Pinch of sea salt
Filling
- 2 cups 2 cups raw cashews. Soak in water for 2 to 4 hours. Drain & rinse.
- ¾ cup 3/4 cup pumpkin puree. Pure – no additives
- ½ cup 1/2 cup pure maple syrup
- ⅓ cup 1/3 cup coconut oil, melted
- 1 tbsp 1 tablespoon lemon juice, fresh squeezed
- 2 tsp 2 tsp ground cinnamon
- ⅛ tsp 1/8 tsp ground clove
- ¼ tsp ground nutmeg
- 1 tsp ground ginger
- 1½ tsp pure vanilla extract
- Dairy-free whipped topping – optional
Instructions
Make the Crust
- Put all of the crust ingredients into a food processor and blend until the ingredients stick together, scraping down the sides as needed. Press the crust mixture into the bottom of a 9×9″ square baking dish.
Make the Filling
- Now, place all filling ingredients into the food processor (or high-powered blender if you don’t have a food processor). Blend until the mixture is smooth and creamy, scraping down sides as needed. Pour the filling over the crust and smooth it over. Cover the dish with tin foil, put it in the freezer and let it to set for 4 to 6 hours.
To Serve
- When ready to serve, remove from the freezer and let it sit at room temperature for 10-15 minutes. Cut into squares – as large as you like. Top with a dollop of dairy-free whipped topping & sprinkle with a little cinnamon to make it pretty!
Tried this recipe?Let us know how it was!