Salted Caramel Chickpea Crust
Serves: Makes 4 4½ inch tarts
  • Salted Caramel Chickpea Crust:
  • ⅔ cup Saffron Road Salted Caramel Crunchy Chickpeas
  • ⅔ cup pecans
  • ¾ tsp cinnamon
  • 4 tsp agave
  • 2½ tbsp cashew butter
  • Vegan Pumpkin Cheesecake Filling:
  • 1 cup raw, unsalted cashews, soaked 2 hours in room temp water
  • 1 cup pureed pumpkin
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 4 tsp lemon juice
  • 2 tsp pumpkin pie spice
  • ⅛ tsp sea salt
  • 3 tbsp melted coconut oil
  1. Salted Caramel Chickpea Crust:
  2. Add pecans and crunchy chickpeas to food processor. Pulse until you have a crumbly mixture. Add in cinnamon, agave, and cashew butter and process until mixture sticks together when pressed between fingers. Press crust into bottom and sides of 4½ inch tart pan and put in freezer while making filling.
  3. Vegan Pumpkin Cheesecake Filling:
  4. Blend cashews, pumpkin, maple syrup, vanilla, lemon juice, pumpkin pie spice and sea salt. Blend until smooth and creamy. Slowly drizzle melted coconut oil in and blend until it is well incorporated. Pour filling into crust and smooth with spatula. Freeze for 1-2 hours or until filling is solidified. Soften at room temp for 10 min before serving. Serve with coconut whipped cream, vegan caramel and more Saffron Road Salted Caramel Crunchy Chickpeas!
Recipe by Authentic World Cuisine | Saffron Road at