PUMPKIN SPICE VEGAN PROTEIN BALLS

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PUMPKIN SPICE VEGAN PROTEIN BALLS

2/3 Cup Soaked cashews
2/3 cup Pumpkin Puree
1 tsp Pumpkin spice
2/3 cup flaked coconut (extra for rolling)
1/2 cup Vital Proteins Vanilla Collagen peptides
1/2 cup Vanilla Vegan protein powder
2 Tbs coconut oil

 HOW:

- Soak cashews in luke warm water for 20mins, drain.

- In a bullet blender combine the soaked cashews, pumpkin puree and coconut oil until smooth. Take contents of the bullet & pour into a medium sized mixing bowl
- Add the remaining ingredients and mix thoroughly until a dough like form is made, balls should be on the sticky side.
- Time to ROLL! Take 1 tsp of the mix at a time and roll into balls then roll in the coconut, repeat until all balls are made
- Store in the fridge in an air tight container, this will made sure the coconut oil is set and will keep the balls firm

RAW / NO BAKE VEGAN PUMPKIN CHEESECAKE

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I've made sure this recipe was perfected in time for Thanksgiving.This is pretty much entirely made in a NutriBullet / Blender, takes no more than 20mins (excluding fridge time) and its ridiculously delicious. Not to mention that it ticks all those healthy boxes : Pale, Dairy free, Gluten free, Sugar free and raw.

RAW VEGAN PUMPKIN CHEESECAKE: Serves 4. 

Remember this guy is super dense so it could even serve 6, I like making mini single serve cheesecakes in ramekins or cupcake trays  because miniature everything is the best but it's totally up to you! 


"Cheesecake" filling:

2 cups of cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

1 can of organic pumpkin purée (15oz)

1 tsp pumpkin spice 

2 drops of stevia (optional)

1 tsp vanilla extract 

Pinch of ground ginger

 

Crust

10 medjool dates

2 cups of walnuts

1 tsp of cinnamon

1/2 tsp of Himalayan pink sea salt

2 tbs coco oil 

HOW:

  • Take soaked cashews (make sure you've drained them) and place in bullet/blender. Blend til smooth.
  • Add pumpkin to the blended cashews and continue to blend until creamy.
  • Add all other ingredients to the mix and that's right you guessed it, BLEND AGAIN. 
  • Your "cheesecake" filling should be super smooth by this stage, place it in the freezer to cool down while you start the base! 

Base:
Now this one is really difficult hehe...

  • Place all ingredients in your bullet/ blender. 
  • Blend until combined and breadcrumb esque. 
  • Use your fingers to press the mixture into your ramekin, cupcake trays or pie dish. Make sure you re-enforce the edges of the base so it holds together, do this by making it 1/4 inch thicker in those areas. 
  • Place bases in the freezer for 5mins.

Putting it together! 

  • Take both the filling and the mix out of the freezer.
  • Spoon the filling into your crusts/casings. 
  • Top with nuts/ coconut /Cinnamon pretty much any delicious thing you can find. 
  • Back in the fridge for 30mins or more and tadaaaaaaaa