Hazelnut Cashew Cream Bites (Gluten-Free & Vegan)

Pumpkin spice, cashew cream, chocolate & hazelnuts. Does it get any better than that? This vegan, gluten-free heavenly dessert is the perfect way to celebrate Fall in all its greatness! Trust us, you'll go back for seconds! Enjoy these no-bake cashew cream bites for breakfast, lunch, dinner, or dessert!

INGREDIENTS:

Chocolate Hazelnut Base:

• 2 Dark Chocolate Brownie RECHARGE Bars
• 1/2 cup dry roasted hazelnuts (unsalted) soaked
• 1 Tbsp date syrup (or sweetener of choice)

Cashew Pumpkin Cream:

• 1/2 cup cashews soaked 
• 1 Tbsp lemon juice
• 1/2 Tbsp nut milk of choice (cashew milk recommended for its creaminess!)
• 1/2 Tbsp date syrup (or sweetener of choice)
• 1/2 tsp vanilla
• 1 heaping tsp pumpkin pie spice

Top Layer:

• Handful of 100% cacao chips
• Handful of hazelnuts

INSTRUCTIONS:

Chocolate Hazelnut Base:

1. Soak hazelnuts for a couple hours to soften.
2. Add everything to a food processor and blend until well combined. 
3. Press into a parchment-lined baking dish. A 4" square works well!
4. Put into freezer while you prepare the next layer.

Cashew Pumpkin Cream:

1. Soak cashews overnight or for at least 4 huors.
2. Add all your frosting ingredients to a food processor and mix until you achieve frosting consistency. You can use more or less liquid as you see fit!
3. Spread a thick layer over the base.
4. Place in freezer to set for ~2 hours.

Top Layer:

1. Melt dark chocolate.
2. Drizzle dark chocolate and add crushed hazelnuts 
3. Freeze again for at least 30 minutes, slice & enjoy!