I really love this recipe. I mean… I love this recipe!
I make it often during the Fall and Winter and I make it in a few different ways. With these Healthy Pumpkin Cheesecake Bites I decided to shake up and spice up the crust a bit. I added spices to make the crust a ginger snap cookie dupe and added some cocoa to give it that rich, chocolate flavor.
The crust turned out almost like a chocolate dipped ginger snap cookie. It is just so yummy.
If you’re not a fan of the idea of chocolate in this crust just don’t include it and you will have the perfect ginger snap cookie base.
Another way I have created this recipe is by using my Healthy Ginger Snap Cookies that I already had made. I just tossed them into the food processor, pulsed them until they are crust consistency and they worked great as well.
The filling in this recipe is smooth, silky, rich and the perfect non-dairy Pumpkin Cheesecake.
This Fall this recipe is a must-make!
This recipe is vegan, gluten free, dairy free, high fiber and created with all natural whole-food ingredients.
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Ingredients:
- 3/4 Cup Pumpkin Puree
- 1/2 Cup Cashew Butter
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1/4 tsp Ginger
- 1/8 tsp Cloves
- 10- 12 Drops of Stevia (OR to taste OR you can use 3 Tbsp Maple Syrup, Coconut Sap, etc)
- 2 Tbsp Maple Syrup (Coconut Sap or Stevia to make this no-sugar)
- Dash of Salt
- 1 Cup Walnuts
- 1 1/4 Cup Pecans + Extra for Topping
- 1 Cup Pitted Super Fresh Dates
- 1 tsp Vanilla Extract
- Dash Sea Salt
- 1/2 tsp Cinnamon
- 1 tsp Ginger (or what I love doing is 1/2 tsp of powdered ginger and 1/2 tsp of real grated ginger)
- 1/4 tsp Cloves
- 2 Tbsp Cocoa Powder (*Optional - This recipe is also great without it.)
- Alternative Crust Option - If you have made my Healthy Ginger Snap Cookie Recipe you can toss the cookies into your food processor and pulse them until they are broken up and use that as your crust. To give them the chocolate flavor you can just add a couple tbsp of cocoa while pulsing.
Directions:
- Using your small food processor bowl and blade blend all pie filling ingredients until smooth and set aside.
- Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut (setting aside extra pecans for topping).
- Grease an 8×8 baking pan or glass dish with a healthy oil.
- Press crust mixture evenly into baking dish.
- Top with pie filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
- Add extra pecans over the top. Top with coconut whipped cream if desired.
- Cover with saran wrap and freeze overnight.
- When you’re ready to serve remove from the freezer, cut into squares and serve immediately.
DAMY Members - This recipe is a fantastic treat option.
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