Easy,Tasty, No Bake Yummy Dessert!

Easy, Tasty, No-Bake Dessert!  This is the kind of recipe I love, no bake and easy! Check it out!

Vegan Mini Pumpkin Spice Bites Recipe

For a guilt-free, vegan dessert that's sure to get you in the fall spirit, there's no better option than these adorable mini pumpkin spice bites. Encased in a simple walnut-pecan-date crust, the key to this autumnal treat lies in the silken tofu filling. Providing a creamy consistency without affecting flavor, silken tofu is the best kept vegan dessert secret.

Ingredients
3/4 cup pecan halves, plus more for garnish, if desired 3/4 cup walnuts 3/4 cup dates 1/2 cup plus 2 Tbsp. melted coconut oil, divided 1 teaspoon kosher salt, divided 1 teaspoon ground cinnamon, plus more for garnish, if desired 4 ounces silken tofu 1/2 cup canned pumpkin puree 1/3 cup maple syrup 2 teaspoons vanilla extract 2 teaspoons pumpkin pie spice Vegan whipped topping, for serving (optional)

How to Make It

Step 1
Combine pecans, walnuts, dates, 2 tablespoons coconut oil, and ½ teaspoon salt in the bowl of a food processor; process until all ingredients are finely ground. The pecan mixture should easily stick together when squeezed. Divide pecan mixture evenly among the cups of a 12-cup mini-muffin pan; press evenly along bottom and slightly up sides of muffin cups to form each pie’s crust. Place in freezer while you prepare the filling.

Step 2

Combine remaining 1/2 cup coconut oil, remaining ½ teaspoon salt, tofu, pumpkin, maple syrup, vanilla extract, and pumpkin pie spice in the bowl of a food processor; process 1 minute or until completely smooth. Pour mixture evenly into prepared crusts. Return to freezer; chill 2 hours or until set. Lift each pie out of the muffin cup gently wiggling out of tin with a butter knife; garnish with vegan whipped topping, cinnamon, and pecans, if desired.

This tasty, ez recipe is from Myrecipe.com