Mini pumpkin cheesecakes and coffins are perfect for Halloween! And not only for those who have little munchkins running around! Cheesecakes are yummy and very creamy, and you can make them on date-and-coconut bottom if you feel like it.
Halloween needs some fun, and these spooky sweets will suit it perfectly by making that “scarry” mood.Let the kids decorate – that will make them a part of Halloween party before it’s started!
Mini Pumpkin cheesecakes are beautiful in color, and lemon juice and coconut milk make them lovely creamy.
And who could resist * that *?
Ingredients:
- 450g tofu
- 3/4 glass pumpkin puree
- 3/4 glass coconut sugar
- 2 tsp lemon juice
- 1/2 can coconut milk (thick part)
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1 tbs almond butter
- 1 vanilla stick
- pinch of ginger
- 1 ½ tsp agar-agar
How-to:
It is a rapid recipe, so: put everything but agar-agar into the blender bowl and blend until smooth. Add agar-agar and pour the mixture to the pot. Boil for 5 minutes after the first bubbles appear. Stir frequently to avoid it sticking to the bottom of the pot. Pour the batter to the molds and leave in the fridge overnight.
https://eatntravelwithola.com/recipes/mini-serniczki-dyniowe/ 
