English Breakfast Pumpkin Brownie Cheesecakes Main
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English Breakfast Pumpkin Brownie Cheesecakes

Prep Time 10 minutes
Cook Time 8 minutes
Waiting Time 30 minutes
Servings 6

Ingredients

For Crust Layer

  • 2/3 cup almond flour
  • 1/4 cup raw cacao powder
  • 1/4 cup pure maple syrup
  • 3 tbsp coconut oil melted, unrefined

For Pumpkin Layer

  • 3/4 cup raw cashews soaked in water overnight
  • 1/3 cup full fat coconut milk
  • 1/2 cup pure pumpkin purée
  • 2 tbsp pure maple syrup
  • 3 tbsp coconut oil melted, unrefined
  • 1 sachet Pique English Breakfast tea crystals
  • 1/2 tsp pumpkin pie seasoning

For Chocolate Drizzle

  • 1/3 cup dark chocolate chips
  • 1 tsp coconut oil unrefined

Instructions

  • Line a (6) muffin tin with paper liners. Combine ingredients for crust in a medium mixing bowl and stir well until moistened. Divide mixture between 6 muffin tins and press firmly. Set aside.
  • Add cashews and coconut milk to a food processor and blend until smooth, scraping sides as needed. Add pumpkin purée, maple syrup, melted coconut oil, tea, and maple syrup to food processor and blend until thoroughly combined.
  • Spoon pumpkin mixture over the crust layer and spread evenly with a spoon. Freeze for 30 minutes to set.
  • Melt chocolate chips and coconut oil in a double boiler until smooth, about 8 minutes. Remove cheesecakes from muffin tins and peel off paper. Place on a wax paper-lined tray. Drizzle chocolate over chilled cheesecakes and allow chocolate to harden for 5 minutes. Store in an airtight container in the refrigerator until serving.