NO-BAKE PALEO PUMPKIN CHEESECAKE BARS


No-bake recipes are the best, and ones that are healthy treats are even better! These pumpkin cheesecake bars are dairy free, gluten free, grain free, refined sugar free and vegan! You can make both the crust and the filling in your blender and toss it in the freezer for a fun fall treat that doesn’t take hours or a hot oven. Give it a try!


Here’s what you’ll need:

  • one cup raw almonds
  • one cup raw walnuts
  • 1 cup pitted dates
  • 2 tbsp + 2 tbsp almond butter
  • 1 tsp salt
  • 1 tbsp + 1/4 cup melted coconut oil
  • 2 cups cashews, soaked for 6+ hours
  • 1 can chilled coconut milk, hardened part only (~1 cup)
  • 1/2 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1 tbsp molasses
  • 2 tbsp pumpkin pie spice

In a blender or food processor, pulse the almonds, walnuts, dates, 2 tbsp almond butter, salt and 1 tbsp coconut oil until there are no big chunks of nuts left. Line a 9×9 baking pan or loaf pan with parchment and press down the mixture to cover the bottom.

In a clean blender or food processor, add the soaked cashews, coconut milk, pumpkin puree, maple syrup, molasses, pumpkin pie spice, and remaining almond butter and coconut oil.

Blend on high speed until the mix is completely uniform and smooth. Transfer onto the baking dish or loaf pan and evenly cover the crust.

Put the pan in the freezer for 45 minutes to one hour, until the bars are hardened but soft enough to cut into. Carefully pull the ends of the parchment paper to remove and cut into even squares. Store in the refrigerator or freezer.


NO-BAKE PALEO PUMPKIN CHEESECAKE BARS

Ingredients:

  • one cup raw almonds
  • one cup raw walnuts
  • 1 cup pitted dates
  • 2 tbsp + 2 tbsp almond butter
  • 1 tsp salt
  • 1 tbsp + 1/4 cup melted coconut oil
  • 2 cups cashews, soaked for 6+ hours
  • 1 can chilled coconut milk, hardened part only (~1 cup)
  • 1/2 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1 tbsp molasses
  • 2 tbsp pumpkin pie spice

Instructions:

  1. In a blender or food processor, pulse the almonds, walnuts, dates, 2 tbsp almond butter, salt and 1 tbsp coconut oil until there are no big chunks of nuts left.
  2. Line a 9×9 baking pan or loaf pan with parchment and press down the mixture to cover the bottom.
  3. In a clean blender or food processor, add the soaked cashews, coconut milk, pumpkin puree, maple syrup, molasses, pumpkin pie spice, and remaining almond butter and coconut oil.
  4. Blend on high speed until the mix is completely uniform and smooth. Transfer onto the baking dish or loaf pan and evenly cover the crust.
  5. Put the pan in the freezer for 45 minutes to one hour, until the bars are hardened but soft enough to cut into.
  6. Carefully pull the ends of the parchment paper to remove and cut into even squares. Store in the refrigerator or freezer.

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