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