Mini Vegan Pumpkin Pie Cheesecakes

Mini Vegan Pumpkin Pie Cheesecakes

Ingredients:

Pecan Crust:

• 1.5 cups raw pecans
• 1 cup medjool dates (soaked in warm water for 10 minutes)
• pinch of sea salt

Pumpkin Pie Filling:

• 1 cup cashews (soaked in hot water for 1 hour)
• 1/2 cup light coconut milk
• 1/2 cup pumpkin purée (not pumpkin pie filling)
• 1/2 cup maple syrup
• 2 tablespoons coconut oil, melted (or olive oil)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• juice of 1/2 lemon

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