PUMPKIN CHEESECAKE SQUARES
Whether you're celebrating Thanksgiving or are just starting to get into the Christmas spirit, we know that nothing feels (or tastes) more festive than a little pumpkin-spice. Creamy, smooth and just all round indulgent, these little squares will win over even the grouchiest relative and make up for any awkward slip ups (blame it on the merlot).
INGREDIENTS
For the filling
1 cup cashews, soaked overnight or in boiling water for 1 hour
1 cup cooked pumpkin, sweet potato or canned pumpkin purée
1/2 cup coconut oil, melted
4-6 medjool dates, depending on how sweet you'd like it - alternatively you could use maple syrup
2 tsp vanilla
3 tbsp almond butter
1 tbsp cinnamon
1 tsp allspice
1 pinch nutmeg
Juice of 1/2 lemon
For the crust
1.5 cup
pecans, brazil nuts or walnuts (or a mixture of them all)
1/4 cup ground flaxseed
2 tbsp coconut oil, melted
4 medjool dates
METHOD
- To make the crust, chop the dates and add them to a food processor with the nuts. Pulse until crumbly and then add flax, oil and a pinch of salt. If it's too dry, add 1 tbsp water. Press into the bottom of a square cake pan or individual ramekins.
- To make the filling, drain the cashews and add to a food processor alongside pumpkin, dates, vanilla, melted coconut oil and lemon juice. Process until smooth - this will take a few minutes. Add almond butter and spices and process again. Taste for sweetness and adjust - if you're using fresh pumpkin or sweet potato, you'll likely need less dates because the flavour is so rich.
- Pour the topping over your base and set in the freezer for 6 hours. Remove and keep in the fridge for up to 5 days.
Enjoy!
