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

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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