Vegan Pumpkin Pie Cheesecakes
Ingredients
Base
- 1/2 cup almonds or mixed nuts
- 1/8 cup shredded coconut
- 1 Tbsp cacao
- 1/4 cup chopped dried fruit (e.g., dates, figs, sultanas)
Filling
- 2 cups raw cashews
- 1/2 cup natural sweetener (e.g., coconut sugar, rice malt, maple, xylitol)
- 1/4 cup unsweetened coconut milk
- 2 cups pumpkin purée
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp ground cloves
- 2 tsp vanilla extract
- 2 Tbsp coconut oil
- Pinch of salt
Topping
- 1 can full fat coconut cream
- 1/4 cup stevia blend or xylitol icing sugar
- 1/2 tsp vanilla extract (optional)
Preparation
Soak the dried fruit in boiling water for 15 minutes and drain.
Soak the cashews overnight or in boiling water for 30 minutes and drain.
Add almonds, coconut, and cacao to a food processor and blend for a few seconds.
Add the drained dried fruit and blend until crumbly.
Press the mixture into the bases of a silicon muffin tray and put in the freezer while making the filling.
Roast pumpkin and purée to make 2 cups of pumpkin purée.
Blend all filling ingredients until smooth, scraping down edges as required.
Spoon the filling over the base and put in the freezer overnight.
For optional topping, chill a can of full fat coconut cream in the fridge overnight.
Blend the coconut cream with sweetener and vanilla until fluffy.
Put the mixture into a piping bag and ice the cheesecakes if desired.
Top the cream with pecans.
Store in the freezer without toppings and thaw for 10-15 minutes before consuming.
