Pumpkin Cheesecake Bites

Pumpkin Cheesecake Bites

Prep time: 15 mins

Cook time: 2 hours

Total time: 2 hours 15 mins

 

Serves: 12

Ingredients

Pumpkin Filling Ingredients:

  • 1 cup pumpkin puree
  • ½ cup cashew butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger spice
  • ⅛ teaspoon cloves
  • ¼ cup coconut palm sugar
  • 2 tablespoons maple syrup

 

Pie Crust Ingredients:

  • 1 cup unsweetened shredded coconut
  • 1¼ cups pecans, crushed (extra for topping)
  • 1 cup Medjool dates, pits removed
  • 1 teaspoon vanilla extract

Instructions

  1. In a food processor, blend all of the pumpkin pie filling ingredients until smooth.
  2. Remove the smooth filling from the food processor and place in a bowl.
  3. Go back to the food processor and blend all the pie crust ingredients (leave a few extra pecans on the side to use later for topping) until a dough-like consistency is achieved.
  4. Use an 8×8 baking dish and evenly press pie crust mixture into baking dish.
  5. Scoop pumpkin pie filling on top of crust and evenly distribute the filling over the crust.
  6. Top with extra pecans and place in freezer overnight to serve chilled the next day. Enjoy!

Notes

**Choose all organic ingredients if possible**

Will you be making our Pumpkin Cheesecake Bites? Post a photo of your culinary creation on Facebook or Instagram using the hashtag #MAMRecipe

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Fall Pumpkin Keto-Friendly Recipe

  • Keto-friendly fall pumpkin

Ingredients

  • 2 lbs organic pumpkins
  • 3 tbsp olive oil
  • 1 cup fresh organic parsley
  • 4 oz. hazelnuts
  • 2 tsp dried organic rosemary or dried organic thyme
  • ½ lb manchego cheese
  • 10 oz. leafy greens (organic)
  • 4 tbsp olive oil
  • sea salt and ground black pepper to taste

Instructions

Preheat the oven to 300°F (200°C).

Slice the pumpkin into wedges, around 1 inch (2.5 cm) thick. You can peel off the skin with a sharp knife or just leave it on and peel after serving.

Brush with oil on both sides. Add salt and pepper to taste. Place them in a pan and bake for an hour or until the pumpkin wedges get soft.

Chop the nuts roughly with a knife and combine with chopped parsley, shredded manchego and rosemary or dried thyme.

Remove the pumpkin from the oven. Spread the herbs and nuts on top.

Serve with leafy greens and a splash of olive oil or a dressing of your choice.

Tip!

Manchego is one of Spain’s best-known cheeses, made of ewe’s milk. It has a slightly sour nutty-buttery taste. However, if you don’t have manchego, feel free to use any other cheese you have access to. How about some cheddar, bleu cheese or feta?

Keep in mind that nuts are heat-sensitive, so they should not burn.

Will you be making our Fall Pumpkin Keto-Friendly Recipe? Post a photo of your culinary creation on Facebook or Instagram using the hashtag #MAMRecipe

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Super See Smoothie

  • Super See Smoothie

This tasty delight is packed with nutritional goodness and perfect for those who are always on the go.

Start to finish: 5 – 10 minutes

Servings: 2

Ingredients (use organic ingredients only)

  • 1 cup strawberries
  • 1 banana, peeled
  • ½ red bell pepper, sliced
  • ½ cup cauliflower, chopped
  • 1 cup spinach, chopped
  • 2 tablespoons chia seeds
  • ½-1 cup unsweetened, unflavored coconut or almond milk

Instructions

  • Put the ingredients in a blender and blend until smooth.

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