No Bake Pumpkin Cheesecake Bites | PALEO, Vegan
Servings: 12 muffins
Calories: 269kcal
For the Crust
- 1 cup almond flour
- 5 pitted dates
- 1 tbsp coconut oil
- 1/4 tsp salt
- 1/4 tsp cinnamon
For the Filling
- 1 1/2 cup raw cashews (soaked for 2 hours or up to overnight and drained)
- 1/2 cup pumpkin puree
- 1/2 cup Vital Proteins collagen peptides
- 1/3 cup maple syrup
- 1/4 cup coconut milk
- 1/4 cup coconut oil, melted
- 1 tbsp lemon juice
- 2 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp clove
- pinch salt
Optional garnish: chopped walnuts or pecans, additional cinnamon
In a food processor, pulse the crust ingredients until a "dough" consistency forms and the dates are chopped up fine.
Line a 12-cup muffin tin with paper cups, then scoop about 1 Tbsp of the dough into each cup. Use your fingers or the back of a spoon to press the crust into the bottom and just slightly up the sides.
Rinse out the food processor, then work on your filling. Combine all of the filling ingredients, blending until super smooth.
Spoon the filling mixture evenly into each of the 12 cups. Top with nuts and a dash of cinnamon if you'd like.
Transfer to the freezer for about 1 1/2 to 2 hours or until firm. Store in the refrigerator, and serve chilled!
Calories: 269kcal | Carbohydrates: 16g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Sodium: 85mg | Fiber: 2g | Sugar: 9g | Iron: 2mg