Pumpkin Pie Cheesecakes
Ingredients
- base
- 1/2 cup of almonds (or mixed nuts of choice)
- 1/8 cup shredded coconut
- 1 tbsp cacao
- filling
- 1/2 cup natural sweetener (coconut sugar, rice malt, maple, xylitol)
- 1/4 cup coconut milk unsweetened
- 2 cups pumpkin purée (roast pumpkin and purée)
- 2 tsp vanilla extract
- 2 tbsp coconut oil
- pinch of salt
- topping (optional)
- sweet coconut vanilla cream icing
- 1 can full fat coconut cream (left in the fridge overnight)
- 1/4 cup stevia/erythritol blend or xylitol icing sugar
- 1/2 tsp vanilla extract (optional)
Preparation
Base
Add almonds, coconut and cacao to food processor and blend for a few seconds. Add the drained dried fruit and blend until crumbly
Press into bases of silicon muffin tray with your fingers, and put in the freezer while you make the filling
Filling
Blend all ingredients until really smooth, scraping down edges as required
Spoon over base and put in the freezer overnight
Topping (optional)
Blend with electric beaters until fluffy
Put into piping bag and ice the cheesecakes if desired
Store in the freezer without toppings. Thaw for 10-15 mins before consuming
Enjoy
