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5 from 2 votes

No Bake Pumpkin Cheesecake Bites | PALEO, Vegan

Servings: 12 muffins
Calories: 269kcal

Ingredients

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

Instructions

  • 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!

Notes

Nutrition

Calories: 269kcal | Carbohydrates: 16g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Sodium: 85mg | Fiber: 2g | Sugar: 9g | Iron: 2mg