Recipes
Recipes
Whether you're in a hurry to be fit or have time to be naughty, we have the right recipe for your schedule & vibe.
Pumpkin Mini Cups
20 Minutes, Plus 3 Hours in the Freezer • Servings: 12 Mini Cups
No time to bake? No problem. This no-bake recipe is a breeze to put together, so you can spend less time in the kitchen and more time enjoying the rich, spicy flavor of these bite-sized treats. Savor the taste of fall in every delectable bite.
What you need
- ½ Cup Choc-o-lotta Dilettoso Mix
- ½ Cup Raw Almonds
- 1 Cup Raw Cashews
- 1 1/2 Cups Pitted Dates
- 3 Teaspoons Coconut Oil
- 2 Teaspoons Pumpkin Pie Spice
- 1/2 cup Vanilla Yogurt or Non-Dairy Yogurt
- 1/2 cup Milk of Choice (we used unsweetened almond milk)
- 2 Tablespoons Pumpkin Puree
- 2 Tablespoons Maple Syrup
- 1/2 Teaspoon Lemon Zest
Hot Hot Hot
How to do it
- LINE a standard muffin tin with 12 muffin liners and set aside. Prepare the cheesecake crust.
- ADD to a food processor almond, your Choc-o-lotta Dilettoso mix, dates, coconut oil, pumpkin pie spice, and pulse until well combined. Mixture will be thick and sticky.
- PRESS about 1 tbsp. of the crust mixture into the base of lined muffin tin. Place in the freezer to set.
- PREPARE the cheesecake filling by adding raw cashews, vanilla yogurt, milk of choice, pumpkin puree, maple syrup, and lemon zest, to a high-speed blender. Blend on highest speed until mixture is thick and creamy, about 45-60 seconds.
- REMOVE cheesecake crusts from the freezer. Pour cheesecake filling overtop, filling about ¾ of the muffin tin.
- RETURN to the freezer to set completely, at least 3 hours.
- REMOVE from the freezer, you’re ready to devour them and let thaw on the counter for about 5 minutes. They’ll be easy to pop out of the muffin tin and enjoy at that point!
Did you make it?
Then SHARE the love. Tag @DilettosoFoods with #HotintheKitchen
Did you know?
Pumpkin has an impressive nutrient profile! Besides being packed with vitamins and minerals, pumpkin is also relatively low in calories, as it’s 94% water. It’s also very high in beta-carotene, a carotenoid that your body turns into vitamin A. Studies show that vitamin A can strengthen your immune system and help fight infections.
