Pumpkin Cheesecake Bites
- 1 cup pitted dates, packed
- 1 cup walnuts
- 1/2 cup almond flour
- 1/2 tsp himalayan pink salt, coarse
- 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 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.