I love when a recipe I create ends up inspiring countless others. The reach one simple idea can have is so fun and I love seeing and playing with all the different possibilities. In the summer, I created a No-Bake Vegan “Cheesecake” recipe for a 4th of July celebration. That recipe inspired Meg of Beard and Bonnet to create a delicious chocolate chip crust version and from there she created a Key Lime “Cheesecake” Truffle, that in turn gave me the idea of creating these delicious Autumn-inspired pumpkin spiced “cheesecake” pops! Phew! I love it. I can only imagine all that is to come from here with this idea.
Honestly, I don’t know if I will ever stop being so amazed at all of the delicious things you can make with cashews. I love making various cream sauces for tacos or pasta and the fun you can have with desserts, like these cake pops, are endless. Whoever first came up with the idea to soak cashews and turn them into cream, they should be in some foodie hall-of-fame somewhere. (Does that exist? Because if it doesn’t, it should!)
These Pumpkin “Cheesecake” Pops are not nearly as complicated to make as what the different groups of instructions below leads you to believe. They are quite easy. There is no baking required and it takes more time to wait for the pops to set, then to do anything else. I have served these to several non-vegan, non-gluten free people now. Actually come to think of it, besides myself, those are the only people that have eaten these. “Regular eaters”. Every last one loved them and they just couldn’t believe they were totally vegan and grain-free!