No Bake Pumpkin Cheesecake

For the Crust:

• 1 cup pecans
• 1 cup almonds
• 1/2 tsp salt
• 3 tbsp maple syrup

Pumpkin Filling:

• 2 cups soaked cashews (if you didn’t soak them overnight, boil them for 15 minutes)
• 1/3 cup coconut milk
• 2 scoops (1 cup) FlavCity Pumpkin Spice Protein Smoothie
• 1 tsp vanilla
• 1/4 cup water
• Pumpkin spice seasoning
• Pecan halves

• Pulse the ingredients for the crust together until a fine meal has formed. Divide into greased muffin tins & pat down with your fingers or a spoon.
• Blend the filling ingredients (minus pumpkin spice and pecan halves) together in the same blender (no need to rinse) then divide equally into the muffin tins on top of the crust.
• Shake the muffin tin to flatten the cheesecakes, top each with a pecan half and a sprinkle of pumpkin spice, then freeze for at least 5 hours for them to firm up!
• Take them out 10 minutes before you’d like to eat them and enjoy!