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Mini Vegan Pumpkin Cheesecake Jars

Pumpkin is the thing right now.  And why wouldn’t it be? It’s rich in dietary fiber, anti-oxidants, minerals and vitamins. It’s also an excellent source of many natural poly-phenolic flavonoid compounds such as B carotenes, cryptoxanthin, lutein and zea-xanthin (source). Carotenes convert into vitamin A inside the body – which means, a better immune system for you.  Yahoo!

But, before you order that venti pumpkin spiced latté, remember that not all pumpkin treats are created equally.  If you’re feeling like a cup of sugar with extra sugar on the side, than by all means add the cream cheese pumpkin muffin to that order – however, if you’d like to enjoy the delicious taste of pumpkin sweets without the fat, sugar overload and crash, try some healthy recipes instead!

Enters; this one.  A total happenstance sort of thing.  I wanted to make pumpkin bars of some sort and I thought that I had picked up some gluten-free ginger snap cookies for the recipe I had in mind…. well, I hadn’t.  Tossed that idea out the window.  Then what?  I had the pumpkin puree, raw almond and cashew butter, all the right spices….just no crust. I had planned to bake the bars in the oven too, but without the crust, I thought it wouldn’t be as awesome.

I started googling.  Because that’s what you do when you forget a main ingredient. You google to find out what else you can do with everything else you have on hand.  I found some ideas for pudding, custard and vegan cheesecake.  The cheesecake won, because I had all of the ingredients! So, minus the crust, with some adjustments – including being served in cute ‘lil mason jars – I made it.  The verdict: a very happy accident.

I topped them with my favorite maple cinnamon coconut whip and they made for one DEE-licious dessert. The boys ate them up and asked for more. But I told them to hold off and wait for it….for what? For the feeling of being full. The difference between an empty carbs/sugar treat and a protein treat – is that you’re actually satisfied afterwards.  Dig in!

❦❦❦
 

Vegan Pumpkin Cheesecake Jars 
Makes 8 servings (in 4 oz jars)  – Recipe adapted from damyhealth.com

1 1/2 cup pumpkin puree
1/3 cup almond butter
1/2 cup cashew butter
1 Tbsp of tapioca flour
1 tsp of pure vanilla extract
2 tsp cinnamon
1 tsp pumpkin pie spice
4 Tbsp Maple Syrup

  1. In a large bowl, mix ingredients together until smooth (or use a food processor).
  2. Transfer into small mason jars, cover and refrigerate for 2 hours.
  3. Serve with coconut whip cream and a pinch of nutmeg.
  4. Enjoy!
Emily Smith

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11 Comments

  1. this sounds just fantastic emily! I could definitely go for some cheesecake, and some pumpkin and spice. good call on making them mini, or I’ll probably scoff the whole lot at a go. p.s. you don’t have to cook tapioca flour?

    x

    shuhan (mummyicancook)

  2. Hahaha, me too! Here’s a great write up on tapioca flour: http://www.nuts.com/cookingbaking/tapioca/flour.html Because it thickens at such a low temperature, when all the ingredients are mixed in the food processor it thickens them, or so I have found. I’ve used it in the most random things and I find it’s flour/texture helps thicken or glue things together without adding any tastes, as its so neutral. I would totally make this recipe without it as well, but I do think it helps stick it together 🙂

  3. Wow this looks amazing and I have a friend that’s vegan and I think she would really enjoy this recipe

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