Vegan & Paleo Mini Pumpkin Cheesecake Jack-O-Lanterns | Tasty Kitchen: A Happy Recipe Community!

Ingredients

• FOR THE CHEESECAKE:
• 1-½ Tablespoon Flax Meal
• 3 Tablespoons Plus 2 Teaspoons Warm Water
• 1-¼ cup Roasted Cashews, Covered In Water And Soaked Overnight
• ⅔ cups Pumpkin Puree
• 5 Tablespoons Coconut Sugar
• 2-½ Tablespoons Unsweetened Vanilla Almond Milk
• 2-½ Tablespoons Maple Syrup
• 1 Tablespoon Coconut Oil, Melted
• ½ Tablespoons Pumpkin Pie Spice
• Pinch Of Salt
• FOR THE CRUST:
• 3 Tablespoons Coconut Oil, At Room Temperature, The Consistency Of Softened Butter
• 1-½ Tablespoon Maple Syrup
• 6 Tablespoons Coconut Flour, Sifted (31g, See Note)
• 1 Tablespoon Unsweetend Cocoa Powder
• FOR THE LANTERN FACE:
• 2 ounces, weight Dark Chocolate (dairy-free For Vegan Option)
• ¼ teaspoons Coconut Oil, Melted
• Mint Sprigs, For The Stems