PUMPKIN CARDAMOM CASHEW CHEESECAKES

November 12, 2018 by Renee Tavoularis

Ingredients

For the FILLING:

2 cups cashews, soaked for at least 3 hours and up to 8, drained and rinsed
2 cups pumpkin puree
¼ - ½ cup water
1 tablespoon coconut oil
1 teaspoon vanilla extract
½ teaspoon almond extract
2 teaspoons cinnamon
1 teaspoon ground cardamom
½ teaspoon nutmeg
Pinch sea salt 

For the BASE:

12 Medjool dates, pitted
2 cup almonds
3 tablespoons coconut oil
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla extract
Pinch sea salt

Instructions

• To make the filling, add the drained cashews to a food processor or high-speed blender. Pulse a few times until broken into large chunks.
• Add remaining filling ingredients to the food processor or blender and process for 8 minutes or until smooth. Stop occasionally to scrape down the sides of the bowl.
• Remove the date paste filling and set aside.
• To make the base, add the dates to a cleaned food processor and process until a paste forms and creates a ball. Remove and set aside.
• Add the remaining cheesecake base ingredients to the food processor and pulse 10-15 times or until the almonds begin to form small pieces. With the food processor on, drop in small pieces of the date paste one at a time, allowing it to be incorporated before adding more.
• Continue to mix for 2 to 3 minutes or until the mixture holds its shape when squeezed together.
• Form the cheesecakes by adding the base mixture to a mini muffin pan, pushing the mixture down in each so that it is compact and even.
• Spoon the cashew cheesecake filling on top of each date base, ensuring it is smooth and even.
• Refrigerate the cheesecakes for at least 1 hour before serving.
• Store in an airtight container in the refrigerator for up to two days.