Pumpkin Cheesecake Bites



- 1 cup pitted dates, packed

- 1 cup walnuts

- 1/2 cup almond flour

- 1/2 tsp himalayan pink salt, coarse

Cheesecake Filling

- 170g LTF Classic Cream Cheese

- 250g LTF Pumpkin Spice Pudding

- 1 tbsp vanilla

- 1/4 cup icing sugar


STEP ONE: Place all crust ingredients in food processor. Blend until crumby (around 2-3 minutes)

STEP TWO: Fill 10 muffin tins with reusable muffin liners. Evenly distribute crust filling across muffin liners and press down to form flat based.

STEP THREE: In medium bowl, combine LTF Classic Cream Cheese, LTF Pumpkin Spice Pudding, vanilla and icing sugar. Mixing until completely combined.

STEP FOUR: Distribute cheesecake filling evenly on top of crust.

STEP FIVE: Place in freezer for 2 hours. Remove 5 minutes before serving. Top with coconut cream and INDULGE in fall.