Mini Low-Carb Pumpkin 'Cheesecakes' {Vegan, Paleo}

INGREDIENTS

3/4 cup

toasted pecans

1 tbsp

refined coconut oil

pink salt

cinnamon

1 cup

raw cashew pieces (soaked)

1/2 cup

pumpkin puree

2 tbsp

canned coconut milk

2 tsp

lemon juice

1 tsp

pumpkin spice (to taste (plus extra cinnamon, if desired))

2 pinches

pure stevia powder (to taste )

pink salt

1/3 cup

refined coconut oil (melted)

Coconut whipped cream (for garnish)