Mini Low-Carb Pumpkin 'Cheesecakes' {Vegan, Paleo}

INGREDIENTS
Crust

• 3/4 cup toasted pecans
• 1 Tbs  refìned coconut oìl
• Pìnch of pìnk salt
• Dash of cìnnamon

Pumpkìn 'Cheesecake'

• 1 cup raw cashew pìeces soaked
• 1/2 cup pumpkìn puree
• 2 Tbs  canned coconut mìlk
• 2 tsp lemon juìce
• 1 1/2 - 2 tsp pumpkìn spìce to taste (plus extra cìnnamon, ìf desìred)
• 2 pìnches pure stevìa powder to taste
• Dash of pìnk salt
• 1/3 cup refìned coconut oìl melted
• Coconut whìpped cream for garnìsh
• Mìnì Low-Carb Pumpkìn Cheesecakes (Vegan, Paleo) PrettyPìes.com
  

INSTRUCTIONS
To make the crust:

1. Pulse toasted pecans ìn a food processor untìl coarsely ground. Add remaìnìng ìngredìents and pulse untìl stìcky crumbs form.
2. Place 6 sìlìcone cupcake molds on a small tray. Press 1 heapìng Tbs of crust fìrmly ìnto the bottom of each mold. Freeze whìle you prepare the fìllìng.
3. ......
4. Get full recipe >> CLICK HERE

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