Pumpkin Pie Mini Cheesecakes

These babies are perfect for pumpkin everything season! This recipe was inspired by Vegan Pumpkin Maca Cheesecake Bars by @andapinchoflove. I decided to make these into cupcakes and make them low sugar. Full of healthy fats, adaptogens, and free of unrefined sugars it really satisfies any sugar cravings while avoiding all the crap. Easy to make with simple ingredients these are a crowd pleasure, perfect for thanksgiving or halloween parties !

 Ingredients

Base

100 g of gluten-free oats
1/3 cup coconut oil

Filling

2 cups raw cashews (soaked overnight and drained)
1/2 organic pumpkin puree 1 tsp pumpkin spice mix
1/3 cup coconut oil
1 tbsp pure maple syrup
1 tsp pure vanilla extract
6 tbsps coconut milk
Pinch of Himalayan salt

Base instructions

Blend base ingredients in vitamix or food processor. Fill the base of a cupcake holder with the mix and flatten evenly.

Set in freeezer for 15 minutes.

Filling directions:

Blend filling ingredients in vitamix or food processor. Pour filling on top of base. Freeze for 30 minutes. Remove from freezer and store in fridge for consumption.
 

Check out @andapinchoflove for the original recipe!