No-Bake Pumpkin Cheesecake Bites by @healthbyshortstack
2 cups raw cashews
1/4 cup canned full-fat coconut milk
1/2 cup pure pumpkin puree (not pumpkin pie filling)
3/4 tsp pumpkin pie spice
2-3 Tbsp pure maple syrup (depending on sweet preference)
1 tsp vanilla extract
Soak cashews in water in the fridge overnight. Rinse before using for recipe. Line a regular-size muffin tin with liners. (Important to use liners, otherwise they will be very hard to remove and may break). Using room-temperate Emmy's cookies, press lightly in between palms to flatten just enough to cover the base of the liners in the muffin tin. Place one flattened cookie in each liner in the muffin tin. Set aside. In a food processor, combine all the remaining ingredients till smooth. Evenly divide the mixture on top of each cookie in the muffin tin. Place in the freezer for at least 4-5 hours. Store in freezer if not eating immediately. Cheesecakes will get harder the longer you store them in the freezer, so let them soften about 30 minutes before you want to eat them after the first day.