Pumpkin Cheesecake "Candy Corn" Tortilla Bites
- 1 package of Ezekiel 4:9 Sprouted Corn Tortillas
- 1 tsp coconut oil
Pumpkin Butter Spread
- 1 15 oz can pumpkin puree
- 2 tsp pumpkin pie spice
- ¼ cup maple syrup
- ¼ cup water
- 1 tablespoon coconut sugar
Yogurt Cheesecake Spread
- 8 oz cream cheese or vegan substitute
- ½ cup Greek yogurt
- 1 tsp vanilla extract
- 1 tbs honey
For the Corn Tortilla Chips:
Preheat your oven to 400◦F.
Arrange the Sprouted Corn Tortillas in a single stack and cut in half, then cut them in thirds to make 6 pieces.
Slightly round out the point of each tortilla chip wedge with kitchen scissors to make candy corn shapes.
Place pieces without overlap on a baking sheet greased with coconut oil, then place parchment paper and then place another baking sheet to keep the chips flat.
Bake for 10 minutes until crisp. Set aside to cool.
For the Pumpkin Butter Spread:
Add all pumpkin butter spread ingredients to a saucepan and stir to combine over medium-high heat.
Once it starts boiling, reduce heat to low and bring to a simmer.
Cook uncovered for 20 minutes, stirring occasionally. Stir, let cool and set aside
For the Yogurt Cheesecake Spread:
Combine all the ingredients in a bowl, and mix to combine. Refrigerate until time for assembly.
Line up chips on a baking sheet. for assembly. Keep the end of the corn tortilla chips yellow, to imitate the yellow end of candy corn.
Start by dolloping a scoop of pumpkin butter into the middle and spread out gently until it makes the orange section of candy corn.
Next, scoop a smaller spoonful of the yogurt cheesecake spread onto the point of the tortilla chip as the top white section of candy corn, and spread out gently into shape.
Place on a festive fall platter, and serve! This recipe serves 12.