Mini Low-Carb Pumpkin 'Cheesecakes' {Vegan, Paleo}
INGREDIENTS
Crust
Pumpkìn 'Cheesecake'
INSTRUCTIONS
To make the crust:
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:
- Pulse toasted pecans ìn a food processor untìl coarsely ground. Add remaìnìng ìngredìents and pulse untìl stìcky crumbs form.
- 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.
- ......
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