JOI-Ful Creamy Pumpkin Cheesecake Bites

Servings: 30, 1-inch squares or 8-10 pie slices
Total Prep time: 30 minutes plus 3-4 hours for chilling, overnight for setting

Crust Ingredients:

1.5 cups raw hazelnuts, soaked, rinsed 8-12 hours in 2x amount of water, stored in airtight container at room temperature 8-12 hours. Drain. Dry.
4 Tbls Blackstrap molasses
2Tbls JOI almond milk Concentrate
½ cup cacao powder
1.5 tsp pure vanilla extract

Cheesecake Ingredients:

2 ¼ cups raw cashews, soaked for 6 hours, rinsed and drained. Dried
14 oz. (1 cup 6 oz) cooked fresh organic pumpkin drained (can also use canned organic pumpkin)
1/3 cup organic melted coconut oil
1/4 JOI Cashew Milk Concentrate
1/4 cup pure maple syrup
¼ cup fresh lemon juice
1 tsp pure vanilla extract
1 tsp. sea salt
1 tsp cinnamon
1 tsp. nutmeg

Crust Method:

1. Place nuts in food processor and crush until nut pieces are still noticeable and not completely ground. Add JOI milk, vanilla, molasses, cacao powder.

2. Blend for about 30 seconds to 1 minute until mixed but not smooth.

3. Press mixture into 16 3/4" x 10 1/2" glass rectangular casserole pan or round cake pan.

4. Chill for at least 1 hour.

Cheesecake Method:

1. Place ALL cheesecake ingredients in high powered blender.

2. Process until smooth and creamy.

3. Pour mixture evenly into crust.

4. Will stay fresh in tightly sealed container for up to 5 days in refrigerator.

5. Add pumpkin cheesecake mixture and freeze for 1 hour.

6. Cut up cake into small bites for miniature gifts or for your family to enjoy throughout the holidays!