Get ready to indulge in a delightful treat that’s not only delicious but also guilt-free! These vegan pumpkin cheesecake pops are the perfect blend of creamy, sweet, and spiced flavors, making them an irresistible dessert for any occasion. Whether you're a pumpkin lover or just looking for a healthy snack, these grain-free, gluten-free, and refined sugar-free pops will tantalize your taste buds and leave you wanting more. With just a few simple ingredients and a bit of patience, you can create these mouthwatering bites that are sure to impress family and friends. Let’s dive into the recipe that will transform your dessert game!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 10 pops
Ingredients
- 1 cup cashews (soaked)
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Begin by soaking raw cashews in warm water for at least 4 hours or overnight to ensure they become soft and blend smoothly. Drain and rinse thoroughly after soaking.
- Line a baking sheet with parchment paper and set aside for later use in freezing the cheesecake pops.
- In a high-speed blender, combine the soaked cashews, pumpkin puree, maple syrup, melted coconut oil, vanilla extract, pumpkin pie spice, and salt. Blend on high speed for 2-3 minutes until the mixture becomes completely smooth and creamy with no visible cashew chunks.
- Stop the blender and scrape down the sides with a spatula to ensure all ingredients are fully incorporated. Blend again for an additional 30 seconds to guarantee a silky texture.
- Pour the blended mixture into silicone cake pop molds or small paper cups, filling each about 3/4 full.
- Insert cake pop sticks into the center of each filled mold, ensuring they are straight and centered.
- Place the filled molds onto the prepared baking sheet and transfer to the freezer. Freeze for approximately 2 hours or until the pops are completely solid.
- Once frozen, gently remove the cheesecake pops from the molds by twisting and pulling softly.
- For optional decoration, you can roll the pops in crushed nuts, cacao nibs, or a light dusting of pumpkin pie spice before serving.
- Store the cheesecake pops in an airtight container in the freezer for up to 2 weeks. Allow to soften slightly at room temperature for 2-3 minutes before enjoying.
Tips
- Soak Cashews Properly: For the best texture, soak your raw cashews for at least 4 hours or overnight. This ensures they blend smoothly and create a creamy filling.
- Use High-Speed Blender: A high-speed blender is key to achieving a silky smooth consistency. If you don’t have one, blend in smaller batches to ensure everything is well combined.
- Mold Choices: Silicone molds are ideal for easy removal of the pops. If you don’t have them, small paper cups work just as well!
- Freezing Time: Make sure to freeze the pops for at least 2 hours until they are completely solid. This will help them hold their shape when you remove them from the molds.
- Decorate for Extra Flair: Consider rolling the pops in crushed nuts, cacao nibs, or a sprinkle of pumpkin pie spice for an added touch of flavor and presentation.
- Storage Tips: Keep the pops in an airtight container in the freezer to maintain their freshness. They can last up to 2 weeks, but trust us—you’ll want to enjoy them sooner!
- Serving Suggestion: Allow the pops to soften for 2-3 minutes at room temperature before serving for the best texture and flavor experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 4g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 0mg
