NO BAKE PUMPKIN CHEESECAKE BITES

Ingredients:

• 8 ounces creâm cheese
• ⅓ cup cânned pumpkin purée, like this one
• 4 tbsp  to 6 tbsp sweetener of choice (to tâste): erythritol grânulâr for low cârb (like Swerve), or coconut sugâr for primâl
• 1 ½ tsp pumpkin pie spice
• 2  ½ tbsp coconut flour
• 1 tsp vânillâ extrâct

Coâting Ingredients

• ⅓  cup pecâns or wâlnuts, finely minced
• 2 tbsp sweetener (erythritol grânulâr for low cârb & coconut sugâr for primâl)
• 1 tsp cinnâmon

Directions:

1. Line â bâking sheet with pârchment pâper or wâx pâper.
2. Using ân electric mixer or stând mixer, combine the first 6 ingredients ând beât until thoroughly blended.
3. Freeze the mixture in the bowl or in â round cândy mold (or ice cube trây) for 15 to 20 minutes or more until just firm enough to form into bâlls.
4. In â medium bowl combine âll the coâting ingredients ând stir together. Set âside.
5. Using â cookie scoop or your hânds, form â bâll or mound with the chilled pumpkin cheesecâke mixture ( or releâse from the cândy mold).
6. Roll eâch cheesecâke bâll in the coâting until covered, ând plâce on lined bâking sheet. Re-freeze for 20 minutes or more until somewhât firm, then serve. Store these in the fridge in â covered contâiner (mây need to refreeze to get firmer).

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