Easy Pumpkin Cheesecake Dessert Bites Recipe (Vegan & Guilt Free)
Written by: Lindsay Sibson
As if you needed any MORE of an excuse to “eat dessert first…” these VEGAN no-bake cheesecake bites will have you nibbling on them time and time again!
Avoid the holiday bloating, binging and weight gain by quickly and easily making your own HEALTHY and delicious dessert.
Not only will these cheesecake bites tantalize your tastebuds… but they can also be savored guilt free because they are made with good-for-your-body ingredients.
Benefits Of VEGAN Pumpkin Cheesecake Dessert Bites
- Great source of energy, nutrients, minerals, antioxidants and vitamins
- Contains monounsaturated fatty acids (like oleic acid)
- Excellent source of phenolic antioxidants
- Rich in potassium, a mineral essential to a range of basic physiological processes
- Great source of dietary fiber
- Contains copper, an essential trace mineral that helps your body absorb and use iron to form red blood cells
- Rich in iron, copper and zinc
- Manganese content supports your metabolism
- A great alternative for people who have dairy sensitivities or allergies
- Has anti-inflammatory and anti-fungal properties
- Full of antioxidants
- Easy to digest
- Stimulates your metabolism
- Excellent source of fiber: helps your stay fuller longer
- Packed with vitamin C, which helps boost your immune system
- Full of the antioxidant beta-carotene
- Helps neutralize free radicals
|Raw Maple Syrup
- Supplies some trace minerals and antioxidants
- A more natural, unrefined product than cane and other sugars
- Provides inflammation-reducing polyphenol antioxidants
VEGAN Pumpkin Cheesecake Bites
- 1 ½ cups raw pecans
- 1 cup medjool dates
- Soak in warm water for 10 minutes
- Pinch of sea salt
|Pumpkin Pie Filling
- 1 cup cashews
- Soak in hot water for 1 hour
- ½ cup coconut milk
- ½ cup organic pumpkin puree
- ½ cup raw maple syrup
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Juice of ½ lemon
1. To prepare:
- Soak the cashews for one hour.
- Soak the dates for 10 minutes.
2. Line a muffin tin with plastic wrap or liners.
3. Make the crust in a food processor.
- Blend the pecans until ground, then add the soft dates and sea salt.
- Pulse until well combined and sticky.
- Transfer the mixture into muffin tin and press down until a crust is formed.
- To avoid the crust sticking to your skin, run your fingers under warm water before pressing down the crust.
- Place tin in freezer for 15 minutes.
4. In a high speed blender, blend all the ingredients for the filling until smooth and creamy.
5. Remove tin from freezer and pour the filling over crust. Top with a few extra pecans and freeze for about 4 hours, or until firm.
To Store: Any leftovers can be stored in the freezer!
Lindsay Sibson turned her lifelong dream of traveling the world into a reality when she first stepped on a plan in April of 2014. With the simple intention of learning more about this beautiful world, she stepped away from corporate America to explore an alternative lifestyle of long term international travel, volunteering, blogging and pursuing a blissfully happy and fulfilling way of life.
Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life. Connect with her on her website and follow her travels on Instagram (https://www.instagram.com/_traveloholic_).
Through her blog, Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life.
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