Pumpkin Cheesecake Bites

Ingredients:

4 cups vegan cream cheese (or 4 cups pureed cashews or 4 cups of cream cheese)

2 cups maple syrup

1/4 cup LG Blood Orange Infused Olive Oil

2 cups soy milk (or milk of your choice)

1 cup pumpkin puree

1 1/2 cups silken tofu

1 cup arrowroot powder

1 Tbsp. agar powder

1 tsp. ground cinnamon         

1/2 tsp. nutmeg

 

To Top:

Pomegranate Seeds

LG Pomegranate Dark Balsamic

 

For Frosting:

2 cups organic confectioners sugar

1/2 cup LG Mild Extra Virgin Olive Oil

1/2 cup baby thai coconut meat

1 cup vegan cream cheese ((or 4 cups pureed cashews or 4 cups of cream cheese)

2 tsp. LG Madagascar Vanilla White Balsamic

 

 

Cake Method:

-Preheat oven to 350F. Line mini cupcake pans.

-Combine cream cheese, maple, soy milk, pumpkin, tofu, arrowroot, agar, cinnamon, and nutmeg in a large bowl. Transfer to a blender and blend until smooth. Pour batter into mini cupcake pans. Bake for 15 minutes or until lightly browned.

-Cool mini cakes and top with frosting.

 

For the Frosting:

-Mix the olive oil and the confectioners sugar in a bowl and set aside.

-Combine the coconut meat and vanilla extract in a blender and blend for 2 minutes. Then transfer to a stand or hand mixer. Add the confectioners sugar / olive oil mix.  Fold in cream cheese until a smooth frosting has formed. Decorate cake with frosting.

 

 

Recipe By: Chef Lauren Marshall


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