Evidence based
Ditch the store-bought candy this Halloween and enjoy these festive pumpkin cheesecakes instead, complete with a chewy brownie crust. They’re a treat that adults and kids will love – without any spooky artificial flavors or colors!
It’s easy to be tempted by all of the candy in store aisles during the trick-or-treat season. But with these festive mini chocolate and pumpkin cheesecakes, you can indulge guilt-free! They are dairy-free with no processed sugar. Just the natural sweetness of pure maple syrup.
Chocolate Fix
The fudgy brownie layer is egg-free and made with just four ingredients. Almond flour provides the base while raw cacao powder adds rich dark chocolate flavor and antioxidants. Pure maple syrup sweetens, bringing the chocolate flavor to life and adding moisture. Coconut oil helps keep the brownie crust firm with the added bonus of healthy fats.
Dairy-Free Goodness
The pumpkin flavor in these cheesecakes creates a festive flavor and look that is perfect for Autumn parties. To create the pumpkin cheesecake layer without dairy, raw cashews are soaked overnight before blending until smooth with coconut milk. This helps to soften the cashews for easy blending. Pumpkin purée is then added along with pumpkin spice and a hint of maple syrup. Look for 100% pure pumpkin puree without any extra ingredients.
English Breakfast black tea is added to the pumpkin cheesecake layer for gut-support and antioxidants. While this tea is bold on its own, when paired with pumpkin spice it seamlessly blends with the notes of nutmeg, clove, and cinnamon.
Instead of baking, the cheesecakes are chilled until firm and drizzled with dark chocolate. The chocolate will harden quickly on the cheesecakes creating a candy-like shell.
Note: Because coconut oil will melt if it gets too warm, keep cheesecakes in the refrigerator until serving to keep them firm.
Ingredients
For Crust Layer
- 2/3 cup almond flour
- 1/4 cup raw cacao powder
- 1/4 cup pure maple syrup
- 3 tbsp coconut oil melted, unrefined
For Pumpkin Layer
- 3/4 cup raw cashews soaked in water overnight
- 1/3 cup full fat coconut milk
- 1/2 cup pure pumpkin purée
- 2 tbsp pure maple syrup
- 3 tbsp coconut oil melted, unrefined
- 1 sachet Pique English Breakfast tea crystals
- 1/2 tsp pumpkin pie seasoning
For Chocolate Drizzle
- 1/3 cup dark chocolate chips
- 1 tsp coconut oil unrefined
Instructions
- Line a (6) muffin tin with paper liners. Combine ingredients for crust in a medium mixing bowl and stir well until moistened. Divide mixture between 6 muffin tins and press firmly. Set aside.
- Add cashews and coconut milk to a food processor and blend until smooth, scraping sides as needed. Add pumpkin purée, maple syrup, melted coconut oil, tea, and maple syrup to food processor and blend until thoroughly combined.
- Spoon pumpkin mixture over the crust layer and spread evenly with a spoon. Freeze for 30 minutes to set.
- Melt chocolate chips and coconut oil in a double boiler until smooth, about 8 minutes. Remove cheesecakes from muffin tins and peel off paper. Place on a wax paper-lined tray. Drizzle chocolate over chilled cheesecakes and allow chocolate to harden for 5 minutes. Store in an airtight container in the refrigerator until serving.
Recommended for this recipe:
Pique English Breakfast Black Tea
Cornerstone of an enlivened morning. Harmonious balance for your gut bugs.
