Preheat the oven to 350°. Combine pecans and coconut oil in a food processor and pulse until fine. Divide the mixture into 12 greased muffin tins and press down firmly with fingertips. The mixture will form the crust of the cheesecake. Bake for 15 minutes or until the pecans are slightly toasted, remove from oven but leave the crusts in the muffin tin. In the same food processor combine all the remaining ingredients except for tapioca starch. Puree until smooth and add the tapioca starch. Puree once more.
1 cup raw pecans 1 cup canned pumpkin 1 cup xylitol powder 3 free range eggs 2 teaspoon coconut oil 2 teaspoon tapioca starch 1 teaspoon sea salt 1 teaspoon vanilla extract 1 teaspoon ground cinnamon
EQUIPMENT NEEDED: Measuring cups and spoons, food processor, muffin tin and a ladle.
Per piece: | 215 calories | 12 g fat | 25 g carb | 8 g protein
QUICK TIP Coat the muffin tins with coconut oil to reduce sticking.