Pumpkin Cheesecake Bars
Ingredients
- 1 1/2 cup raw walnuts
- 1 cup medjool dates, pitted
- 1 3/4 raw cashews
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 2/3 can of pumpkin purée
- 1 tsp pumpkin spice
- 2 tbsp lemon juice
Preparation
Soak cashews in boiling water for at least 1 hour. While cashews are soaking place walnuts in food processor and blend. Add dates and blend for 2-3 minutes until dough forms. Test out the dough and see if it forms into a ball and sticks together. Add dates or walnuts as needed
Mold crust into oven tray with the back of a spoon or a flat utensil. You will not need oil or spray because the walnuts will prevent bar from sticking
Add all ingredients for pumpkin cheesecake part into a blender and blend until smooth. Texture should not be grainy, it should be smooth and thick like a pudding
Spread mixture evenly on top of the crust. Stick inside freezer for at least 3 hours. Take out of freezer and about 5 minutes before cutting into bars
