ane loving cup Bob's Red Mill Almond Flour
1/4 loving cup unsweetened cocoa powder⠀
1.5 Tbs kokosnoot oil⠀ - melted
1/2 loving cup pitted medjool dates⠀ (about 6-7 dates)
1/2 loving cup soaked cashews*⠀
1/2 loving cup vegan cream cheese⠀
1/2 loving cup pureed pumpkin⠀
ane Tbs kokosnoot oil⠀ - melted
1/4 loving cup maple syrup⠀
ane tsp arrowroot powder⠀ (or cornstarch)
1/2 tsp dry reason cinnamon⠀
1/4 tsp nutmeg⠀
1/4 tsp ginger⠀
Preheat oven to 350 degrees as well as grease a mini cheesecake pan.**
Blend all crust ingredients inwards a blender until good combined.
Press into mini cheesecake pan, making each private cheesecake crust virtually a 1/4 inch thick.
Bake for five minutes.
PUMPKIN CHEESECAKE FILLING
Blend all cheesecake filling ingredients together inwards a blender until creamy as well as smooth.
Pour filling evenly over the crust (leaving virtually a one-half inch of infinite at the overstep of the pan).
Bake inwards the oven for twenty minutes.
Let cool downward to room temperature, as well as and then house the pan inwards the refrigerator to develop for 3-4 hours.
Carefully popular out the mini cheesecakes from the pan.
Optional: Top amongst chocolate syrup, chocolate chips and/or whipped kokosnoot cream.