This sweet, creamy, pumpkin spice cheese ball is perfect for serving with fruit or cookies at your next get together. It is also makes for a great anytime snack, or dessert. Cheese balls don't always have to be savory, and this one proves it!
1 cup cashews soaked in hot water for a few hours or microwaved for 3 minutes then drained
1/2 cup refined coconut oil
1/4 cup canned pumpkin or pumpkin puree
1 teaspoon vanilla extract
3 tablespoons maple syrup or maple butter
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
A few graham crackers (Nabisco brand is honey free)
Add all of the ingredients to a food processor, or high speed blender, and blend until the mixture becomes completely smooth.
Crush the graham crackers into a fine crumb. I normally just put them in a zip lock bag use a rolling pin to crush them.
Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides. Sprinkle some of the crushed graham crackers on the bottom of the bowls.
Divide mixture evenly into the bowls. Now take the plastic wrap hanging over the edges, bring together and twist to seal up the cheese. Allow to harden in the fridge for 3 - 4 hours to firm up.
Once cheese is ready, whisk together the icing ingredients. If the mixute gets too thin, add some more powdered sugar.
Remove both cheese balls from the bowls, and plastic wrap. Drizzle tops with icing.
Put cheese balls in an airtight container and store in the fridge for up to 5 days.
Serve with fruit or graham crackers