Fall is finally here and we have the perfect treat for any fall occasion. These adorable little two-bite delights are Paleo, grain free, dairy free, soy free and can be made vegan-friendly.

What you will need:

CRUST:

1 bag Grain Free Chocolate Chia Snacks
1 egg (or vegan egg substitute)

FILLING:

1 cup Raw Cashews soaked overnight in water
½ cup Canned Pumpkin (no added sugar or spice)
¼ cup  Maple Syrup
½ cup Almond Milk
1 TBS Cinnamon
¼ tsp Nutmeg
1 tsp Ginger
1 tsp allspice
Mint Garnish

DIRECTIONS:

Preheat oven to 350

Place the Grain Free Chocolate Chia Snacks and egg in a food processor and chop until crumbly.

Press the chopped mixture evenly into a greased standard 12-count muffin tin making sure that the sides are coated as well to form the shell.

Bake for 10 minutes and allow to completely cool before filling. I recommend freezing the cups for 15-20 minutes once they reach room temperature to ensure they stick together when you take them out of the tin.

For the filling

Drain the soaked cashews and place them into a clean food processor. Add the filling ingredients and blend until smooth and creamy.

Using a 2 TBS cookie scoop, fill each cup with the mixture and garnish with a mint leaf.

Keep leftovers refrigerated in an airtight container for up to one week.