Ingredients

The following ingredients have 12 Servings
  • 2/3 cup raw almonds
  • 2/3 cup dates, chopped and pitted
  • 2/3 cup Honeynut Cheerios*
  • 2-4 Tbsp milk
  • 1 cup full fat plain yogurt
  • 1/2 – 3/4 cup pumpkin puree
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 2 – 4 Tbsp maple syrup

Instruction

  • In a food processor, combine the almonds, dates and cheerios and process until well ground.
  • Add just enough milk for the mixture to come together into a ball (i’d start with 2 Tbsp and add more if it’s still too dry).
  • Press mixture into 12 mini muffin tins.
  • In a small bowl, combine the yogurt, pumpkin (start with 1/2 cup and add more for stronger pumpkin flavor), cinnamon and vanilla and mix well.
  • Add maple syrup until desired sweetness is reached (start with 2 Tbsp and add more if needed, keeping in mind the crust will be sweet).
  • Spoon mixture into muffin tins on top of crust.
  • Freeze for at least 4 hours, then use a knife to remove from muffin tins. Store in a container in the freezer.