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No-Bake Vegan Friendly Ghost Lilac Taro Yam Supercolor Cheesecake

Turn ordinary dessert into the most adorable little BOOlicious Friendly Ghost No-Bake Vegan Lilac Taro Yam Cheesecake for this Halloween! Incorporating our NEWEST SUPERCOLOR POWDER – Lilac Taro Yam and quickly whipped up this easy Halloween dessert in minutes. Don't let this holiday disappear before making this sweet ghostly treat.

Ingredients

Prep time: 30 minutes
Chill time: overnight
Makes: 12

Crust:
1.5 cups banana flour
1/2 cup cacao/cocoa powder
1 teaspoon pure vanilla extract
1/3 cup maple syrup
1/2 cup sunflower seed butter/other nut or seed butter
1/4 cup coconut oil
1/4 cup water
Pinch Suncore Foods® Rose Salt

Vegan cheesecake:
1 cup raw cashews, soaked overnight or boiled for 15 minutes
1/3 cup maple syrup
1 can coconut cream (solid part only)
1/4 cup coconut oil
1 teaspoon pure vanilla extract
1/4 teaspoon Suncore Foods® Rose Salt
5 teaspoons Suncore Foods® Lilac Taro Yam Supercolor Powder

Buttercream ghosts:
1 cup (2 sticks) plant (vegan) butter
3.5 cups organic powdered sugar
1/4 teaspoon cinnamon
1 teaspoon pure vanilla extract

Decorations:
Candy eyes
sprinkles (optional)

Directions

1. First, if you didn't soak your cashews overnight, you'll need to boil them in water for 15 minutes. Make sure the cashews are well covered with water when you boil them.

2. Crust — In a large bowl, whisk together the dry crust ingredients and then stir in the wet. Press the crust into a cup-lined muffin tin, and then pack the crust down using the back of a spoon. Set aside. **NOTE: You only want to fill each cup about 1/4 full with the crust to leave room for the filling.

3. Vegan Cheesecake Filling — Drain and rinse the cashews then add them to a blender with all of the other cheesecake filling ingredients until smooth and creamy. Pour the filling evenly over top of all the crusts and then place the muffin tin in the refrigerator overnight to set up.

4. For the Frosting — In a stand mixer (alternatively you can do this with your hand blender/mixer) cream the butter, vanilla, and cinnamon on medium speed. Slowly add in the powdered sugar and keep blending until it thickens. Using the 0.7" piping tip, pipe the frosting into a ghost shape, starting wider at the bottom and tapering off at the top.

5. Sprinkle with sprinkles and place 2 candy eyes on each ghost!

6. Store in the fridge for up to 3 days, or you may freeze them. Let them thaw at room temperature before enjoying.


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