Raw Mini Pumpkin Cheesecakes

Raw Mini Pumpkin Cheesecakes
V, GF

makes 18 cakes


 Ingredients

Crust
1 cup of dates soaked in hot water
1 cup raw almonds
1 cup raw walnuts
1/2 cup hazelnuts
1/2 cup shredded coconut
1 tsp of pumpkin pie spice
pinch of sea salt
1/2 tsp ground nutmeg

Filling
2 cups raw cashews
3 tbs of raw honey
1 1/2 cups of pumpkin puree
1 cup of dates soaked in hot water
2 tbs of extra virgin coconut oil
1 tablespoon pumpkin spice
pinch of sea salt

Directions
Crust
Drain dates. Combine all ingredients in a food processor or hight speed blender until combines. The texture should be sticky like dough.
In a silicone cup cakes moulds put large spoonful into each cup cake mould and press firmly down.

Filling
Drain dates. Combine all ingredients into a food processor or high speed blender starting with cashews first, then adding remaining ingredients. A high speed blender words better for a fluffier filling. Put filling on top of the crust. Put into freezer and leave 3+ hours. Take out of freezer and store in freezer zip lock bags. Put in fridge 30-hour before eating. Top with cream, cinnamon, nuts or all of them! Enjoy