Pumpkin Pie Cheesecakes
(Makes 8 muffin size, 16 mini or one round cheesecake)
1/2 cup of almonds (or mixed nuts of choice)
1/8 cup shredded coconut
1 Tbsp cacao
1/4 cup chopped dried fruit (soaked 15mins in boiling water and drained) eg dates, figs, sultanas
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
2 cups raw cashews (soaked overnight or 30mins in boiling water and drained)
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)
1 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp each nutmeg & ground cloves
2 tsp vanilla extract
2 Tbsp coconut oil
Pinch of salt
Blend all ingredients until really smooth, scraping down edges as required. Spoon over base and put in the freezer overnight.
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)
Blend with electric beaters until fluffy. Put into piping bag and ice the cheesecakes if desired.
Top cream with pecans
Store in the freezer without toppings. Thaw for 10-15 mins before consuming.