For the Cheesecake Base:
1. Blend all ingredients in a high speed blender until very smooth and creamy.
2. Divide into 3 equal parts – two in separate bowls, one left in the blender.
For the Cinnamon Apple Pie:
1. Squish/shape the Sweet & Salty Almond Mini Medjools into flat circles. Place in the bottom of a mini muffin pan (with a strip of parchment underneath for easy removal!) to create the crust.
2. Toss finely diced apple with with sweetener and cinnamon until evenly coated.
3. Gently swirl into one bowl of the cheesecake base.
4. Spoon on top of the crusts.
For the Cacao Caramel Pecan:
1. Squish/shape the Cacao Pecan Mini Medjools into flat circles. Place in the bottom of a mini muffin pan (with a strip of parchment underneath for easy removal!) to create the crust.
2. Stir together almond butter, maple syrup, coconut oil, vanilla, and salt until smooth.
3. Add pecans and stir until evenly coated.
4. Gently swirl into the other bowl of cheesecake base.
5. Spoon on top of the crusts.
For the Pumpkin Pie:
1. Squish/shape the Coconut Mini Medjools into flat circles. Place in the bottom of a mini muffin pan (with a strip of parchment underneath for easy removal!) to create the crust.
2. Add pumpkin and spice to the blender with the remaining 1/3 of the cheesecake base. Blend until smooth.
3. Spoon on top of the crusts.
For the Mini Cheesecakes:
Freeze the entire pan overnight. Defrost about 5 minutes, then gently remove from the pan using the parchment strips or a dull knife to pop them out. Top with coconut whipped cream if desired, and enjoy!
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
