2Craw cashews, boiled for 30 minutes and rinsed with cool water
1lemon, zested and juiced
3/4Ccoconut cream (solid part from the top of full fat canned coconut milk)
1/4Ccoconut oil, melted and cooled
Salted Caramel Pumpkin
4pitted medjool dates, soaked in hot water until soft
1TBSPfull fat coconut cream
flaky salt, for topping
3/4Cfresh or frozen raspberries, plus more for topping
2TBSP maple syrup
1tsptapioca flour or corn starch mixed with 2 tsp warm water
Preheat oven to 325. Lightly coat 2 mini muffin tins with oil.
Divide each section of pre-cut sugar cookie dough and oatmeal cookie dough into 4 sub sections. Place one in each muffin tin cup, using a small glass like a shot glass or your fingers to press down. Bake for 5 minutes. Remove from oven and use the same small glass to flatten again. Set aside to cool.
Add all ingredients for cheesecakes to a food processor and blend on high for 60-90 seconds until totally smooth. Pour half of the mixture into a separate bowl.
Add pumpkin and pumpkin spice to the food processor with the cashew mixture and pulse until combined.
Prepare your raspberry topping by adding raspberries and syrup to a small saucepan and simmering for 5-10 minutes. Slowly mix in the tapioca flour + water to thicken. Set aside to cool.
Spoon the pumpkin filing in to the cups with sugar cookie base, and the plain into the oatmeal cookie base. Fill to the top. Spoon a small amount of raspberry jam onto each plain cheesecake and swirl. Place on a flat surface in the freezer to chill for at least 2-3 hours.
Meanwhile, prepare your date caramel by pureeing dates, vanilla and coconut cream until smooth.
After 2 hours, remove cheesecakes from freezer. Top pumpkin cakes with a spoonful of date caramel, a pecan and a sprinkle of flaky salt, and top raspberry cheesecakes with a spoonful of jam and a frozen raspberry. Return to freezer for 30 minutes.
Remove from freezer 5-10 minutes before serving and use a knife to carefully pop out each bite.