Plant Based Pumpkin Cheezecake Cups Recipe – Rawcology Inc

Ingredients

• 1 1/4 cups graham wafer crumbs
• 1/2 cup gluten free oats
• 1 tbsp coconut sugar
• Pinch pink salt
• 1/2 cup vegan butter, melted
• 2 tbsp ground Rawcology Chocolate Cinnamon Coconut Chips
• 1 cup raw cashews soaked overnight
• 235 grams firm silken tofu
• 1/2 cup maple syrup
• 1/2 cup pumpkin purée
• 1/2 tsp pumpkin spice
• 2 tsp pure vanilla
• 2 tbsp lemon juice
• 1 can coconut whip chilled in fridge overnight
• 1 tsp pure vanilla
• 1 tbsp maple syrup
• Pinch salt
• Rawcology Chocolate Cinnamon Coconut Chips