Ingredients

The following ingredients have 9 Servings
  • 1 cup dates (pitted)
  • 2 tsp pumpkin pie spice
  • 1/2 cup pecan pieces
  • 1/2 cup walnut pieces
  • 2 tbsp pure pumpkin purée (can use fresh or canned)
  • 1 tsp vanilla extract
  • 1 cup cashews (soaked for at least 2 hours)
  • 4 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/4 cup pure pumpkin purée (can use fresh or canned)
  • 1 tsp vanilla extract
  • Garnish with chopped pecans (if desired)

Instruction

  • Soak cashews in hot water for at least 2 hours. At the same time, soak dates in boiling hot water for 5 minutes to soften.
  • Add the pumpkin spice, pecans and walnuts to a food processor and blend until mixture is crumbly. Next, add in the dates, pumpkin puree and vanilla extract and blend until mixture comes together and is slightly sticky.
  • Combine all ingredients for the cheesecake mixture in a powerful blender or Ninja until smooth. You may need to add a bit of almond milk or water to help smooth it out if you're having trouble getting the mixture smooth.
  • Line muffin tin with 9 silicone baking cups. Divide the crust mixture evenly between the cups and press into the bottom of the cup until the surface is packed down and flat. Spread the cheesecake mixture over the crust with a spatula until relatively smooth and flat. Garnish with chopped pecans, if desired.
  • Place in freezer for at least an hour to allow the cups to harden. Consume frozen, cold or at room temperature.
  • Store in the fridge for up to a week or in the freezer for up to a month.