Vegan Pumpkin Cheesecake Bars
Prep Time: 6 hours 30 minutes Cook Time: 0 minutes Total Time: 6 hours 30 minutes
Looking for the perfect Thanksgiving dessert? Our vote is for these delectable Vegan Pumpkin Cheesecake Bars by @purelykaylie.
Yield: 16 servings
Ingredients
- 1 cup rolled oats, crust
- 1 cup raw pecans, crust
- 3 Maple Sea Salt MacroBars, chopped, crust
- 7 - 8 medjool dates, pitted, crust
- 1/4 cup almond butter, crust
- 1 tsp vanilla extract, crust
- 1/8 tsp salt, crust
- 2 cups raw cashews, soaked, filling
- 1/2 cup pumpkin puree, filling
- 1/3 cup full-fat canned coconut milk, filling
- 1/3 cup maple syrup, filling
- 1/3 cup coconut oil, melted, filling
- 2 tbsp lemon juice, filling
- 2 tsp vanilla extract, filling
- 2 tsp pumpkin pie spice, filling
- 1/2 tsp cinnamon, filling
- 1/4 tsp salt, filling
- dairy-free whipped cream, optional, topping
- cinnamon, optional, topping
Directions
1. Soak cashews in hot water for at least 2 hours then drain the water.
2. Combine the crust ingredients in a food processor. Blend until a sticky, crumbled mixture forms. If needed, add 1-2 extra medjool dates to create a sticky texture.
3. Line a square dish with parchment paper. Firmly press the mixture across the bottom of the dish.
4. Combine the filling ingredients in a blender. Blend until smooth and creamy.
5. Pour the pumpkin cheesecake filling over the crust. Spread across the crust in an even layer. Chill in the freezer for 4 hours or until the cheesecake sets.
6. Remove from the freezer and thaw for 10 minutes. Slice into 16 bars. Top with whipped cream and a sprinkle of cinnamon. Enjoy!
Vegan Pumpkin Cheesecake Bars
https://www.gomacro.com/recipes/vegan-pumpkin-cheesecake-bars/
2021-11-02T14:53:21
Looking for the perfect Thanksgiving dessert? Our vote is for these delectable Vegan Pumpkin Cheesecake Bars by @purelykaylie.
PT6HOURS30M
PT0M
PT6HOURS30M
Comfort Food
16
1 cup rolled oats, crust
1 cup raw pecans, crust
3 Maple Sea Salt MacroBars, chopped, crust
7 - 8 medjool dates, pitted, crust
1/4 cup almond butter, crust
1 tsp vanilla extract, crust
1/8 tsp salt, crust
2 cups raw cashews, soaked, filling
1/2 cup pumpkin puree, filling
1/3 cup full-fat canned coconut milk, filling
1/3 cup maple syrup, filling
1/3 cup coconut oil, melted, filling
2 tbsp lemon juice, filling
2 tsp vanilla extract, filling
2 tsp pumpkin pie spice, filling
1/2 tsp cinnamon, filling
1/4 tsp salt, filling
dairy-free whipped cream, optional, topping
cinnamon, optional, topping
PT6HOURS30M
PT0M
PT6HOURS30M
Comfort Food
16
1 cup rolled oats, crust
1 cup raw pecans, crust
3 Maple Sea Salt MacroBars, chopped, crust
7 - 8 medjool dates, pitted, crust
1/4 cup almond butter, crust
1 tsp vanilla extract, crust
1/8 tsp salt, crust
2 cups raw cashews, soaked, filling
1/2 cup pumpkin puree, filling
1/3 cup full-fat canned coconut milk, filling
1/3 cup maple syrup, filling
1/3 cup coconut oil, melted, filling
2 tbsp lemon juice, filling
2 tsp vanilla extract, filling
2 tsp pumpkin pie spice, filling
1/2 tsp cinnamon, filling
1/4 tsp salt, filling
dairy-free whipped cream, optional, topping
cinnamon, optional, topping
Soak Cashews In Hot Water …
Soak cashews in hot water for at least 2 hours then drain the water.
Combine The Crust Ingredients In …
Combine the crust ingredients in a food processor. Blend until a sticky, crumbled mixture forms. If needed, add 1-2 extra medjool dates to create a sticky texture.
Line A Square Dish With …
Line a square dish with parchment paper. Firmly press the mixture across the bottom of the dish.
Combine The Filling Ingredients In …
Combine the filling ingredients in a blender. Blend until smooth and creamy.
Pour The Pumpkin Cheesecake Filling …
Pour the pumpkin cheesecake filling over the crust. Spread across the crust in an even layer. Chill in the freezer for 4 hours or until the cheesecake sets.
Remove From The Freezer And …
Remove from the freezer and thaw for 10 minutes. Slice into 16 bars. Top with whipped cream and a sprinkle of cinnamon. Enjoy!
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