PUMPKIN VANILLA CHEESECAKE DONUTS
Recipe by Charissa & Co.
We all know during this holiday season, there are a lot of those sneaky calories that we don’t really get to see or think about.
Being mindful when it comes to balancing those Festive treats with something just as festive and tasty less the hidden calories, will not only satisfy your sweet tooth, but you give yourself the opportunity to have a balanced Festive celebration.
- 1 Cup of Medjool dates (pitted)
- 1 Tablespoons tahini paste (hulled)
- 1/3 Cup pecan nuts
- 1/2 Cup Almonds
- 1/3 Cup walnuts
- 1/2 Cup of crushed toasted coconut chips @cocobynuco
- 1/2 Teaspoons of vanilla extract
- Pinch of cinnamon
- 1 pinch sea salt
- 1.5 Cup cashews (rinsed & soaked prior)
- 1/3 Cup pumpkin purée
- 1/2 Cup Yacon syrup
- 5 Tablespoons of coconut milk
- 1/2 tsp cinnamon
- 1/3 tsp cardamon
- 2 Servings Nuzest Smooth Vanilla Clean Lean Protein
- 1/3 tsp nutmeg
- 1 tsp vanilla extract
- 1 pinch sea salt
- 2 tbsp coconut oil
Blend all base ingredients until dough consistency, if not sticky enough add 1/2 cup dates.
Place first base layer in moulds, then pop the base filled moulds in the fridge whilst making the final layer.
Then start blending all the ingredients of the filling until smooth and creamy.
Once done pour over the base, cover the moulds completely then leave in the freezer for 1.5 hour for it to set.
Once it has set remove from moulds and optional to drizzle home made dark chocolate melts with buckwheat groats for added crunch.
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