PUMPKIN OVER EVERYTHING, is exactly how I'm feeling this fall. I love this season right before Christmas. I love the warm flavors and recipe testing with 200 types of squash (LOL), the spices, the countdown to Thanksgiving and the coziness of it all.
Thanksgiving is always interesting because EVERYBODY eats differently in my family. We have a range of super health conscious people and super UNconscious people. So in an effort to please everyone I created these raw pumpkin cheesecake bars. The vegans and even the non vegans in your family will go crazy for these, I promise.
Thanksgiving is always interesting because EVERYBODY eats differently in my family. We have a range of super health conscious people and super UNconscious people. So in an effort to please everyone I created these raw pumpkin cheesecake bars. The vegans and even the non vegans in your family will go crazy for these, I promise.
YOU WILL NEED:
for the crust:
combine 1/2 bag of grain free granola, walnuts and 2 tablespoons of melted coconut oil into a blender or food processor. processes until it is all well combined and there aren't any large chunks left. line a brownie or cheesecake pan with parchment paper and spread crust out evenly. place crust in freezer to harden while you make the filling.
for the filling:
combine soaked cashews, pumpkin puree, lemon juice, maple syrup, 2 tablespoons melted coconut oil and pumpkin pie spices into blender or food processor. blend until its thick creamy and smooth. pour over crust and smooth out with a spatula. top with cacao nibs or chocolate chips and almond butter drizzle.
for the drizzle:
combine remaining coconut oil and almond butter together in a bowl then drizzle over cheesecake. freeze for at least 4 hours. slice and enjoy!
these store best in the freezer and will last 2-3 months frozen.
- 1 cup raw soaked cashew (I soaked mine for 8 hours)
- 1 cup organic canned pumpkin puree ( I used Whole Foods 365 brand)
- 1-3 tablespoons sweetener of choice (maple syrup, honey, agave will all work)
- Juice from 1 lemon
- 1/2 cup melted coconut oil
- 2 tablespoons organic pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
- 1 tablespoon almond butter
- 1/4 cup cacao nibs or chocolate chips
- 1/2 bag Purely Elizabeth grain free granola
- 1/2 cup raw walnuts
for the crust:
combine 1/2 bag of grain free granola, walnuts and 2 tablespoons of melted coconut oil into a blender or food processor. processes until it is all well combined and there aren't any large chunks left. line a brownie or cheesecake pan with parchment paper and spread crust out evenly. place crust in freezer to harden while you make the filling.
for the filling:
combine soaked cashews, pumpkin puree, lemon juice, maple syrup, 2 tablespoons melted coconut oil and pumpkin pie spices into blender or food processor. blend until its thick creamy and smooth. pour over crust and smooth out with a spatula. top with cacao nibs or chocolate chips and almond butter drizzle.
for the drizzle:
combine remaining coconut oil and almond butter together in a bowl then drizzle over cheesecake. freeze for at least 4 hours. slice and enjoy!
these store best in the freezer and will last 2-3 months frozen.