Chocolate Pumpkin Cheesecake Bites Crust:
1.5 cup walnuts
1-1.5 cup soaked dates
Pinch of salt
Chocolate Pumpkin Cheesecake Filling:
1 cup soaked cashews
1/2 cup maple syrup
1/2 cup pumpkin purée
1/2 cup coconut milk
3 tbsp cacao powder
2 tbsp melted coconut oil
Dash of cinnamon
Soak cashews for 1 hour in hot water. While that is soaking, soak dates in hot water for 10 minutes to soften.
Add walnuts to food processor and blend. Add in dates and salt.
Fill silicone cupcake tray with crust, press down with a spoon or your fingers. You can pop these in the freezer while you wait for the cashews to finish soaking.
Next, add the filling ingredients to the food processor and blend until rich and creamy.
Poor over the walnut crust and top with whatever you would like! I used frozen raspberries, cacao nibs, and sliced almonds.
Freeze for 4 hours.