Ingredients:


Crust:

• 1 C GF Oats
• 1/4 C Ground Flax
• 10 Pitted Dates
• 1/8 C Melted Coconut Oil
• 1/4 tsp Cinnamon

Filling:

• 1 1/2 C Raw Cashews (Soaked Overnight)
• 1/3 C Pumpkin Purée

• 1 Lemon Juiced
• 1/3 C Maple Syrup

• 1 Tbsp Coconut Palm Sugar
• 1 cm Cube of Fresh Ginger
• 1 tsp Cinnamon
• 1 tsp Pumpkin Pie Spice
• 1/4 tsp Sea Salt

Instructions:

•Line muffin tin with liners.

•Add all ingredients for crust into food processor and pulse until combined well. Should have enough for 1 Tbsp/muffin liner and spread out any extra. Press evenly to form into crusts and put in freezer while waiting for filling.

•Add filling ingredients to food processor and pulse until smooth. Pour evenly onto each crust.

• Freeze overnight or at least 2 hrs.

• Serve on its own or with some coconut whipped cream. Enjoy!

Almost-Raw Vegan Mini Pumpkin Cheesecakes with Cocowhip