Vegan Pumpkin Pie Cheesecakes

1

Line a muffin tray with muffin liners.

2

In a food processor or high-speed blender, add the pecans and dates. Process until the pecans and dates are broken down into small crumbly pieces.

3

Add 1 heaping tablespoon of the pecan and date mix to each muffin liner and press down to make a layer of crust. If you have any leftover, add more to each (or a few). Put in the freezer for 10-15 minutes while you make the filling.

4

Add the coconut milk, pumpkin, maple syrup, soaked cashews pumpkin pie spice and sea salt to a blender and blend until smooth. It will resemble a pancake batter. Not too thick, not too thin.

5

Take the muffin tray out of the freezer and fill each liner with the filling.

6

With the back of a spoon, smooth out the filling of each cheesecake.

7

Lightly cover and freeze for 4-6 hours. Use a knife to pop out a cheesecake when you’re ready to eat. Remove paper and thaw for 10 minutes or longer if you want it to be softer to eat with a fork. Top with cinnamon (optional) and enjoy!

8

Notes: To soak cashews, place them in a bowl and add enough filtered water to cover them. If possible, soak for at least 4 hours. If you’re pressed for time, soak for 30 minutes. If you want them to be tangy like a typical cheesecake, add juice of ½ - 1 lemon.