Caramel Pumpkin Cheesecake Bars

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Serves
12

Prep
30 mins

Cook
3 hours

It's time for another delicious pumpkin recipe: Gooey Pumpkin Cheesecake Bars! The best part is that besides being super delicious, these cheesecake bars are also vegan, gluten-free, and refined sugar-free. It has soon become one of our favorite desserts!

Ingredients

Crust

¾ cup (100g) hazelnuts (blanched & roasted) *or sub peanuts
¾ cup (80g) oats *use gluten-free to keep it gf
8 (~120g) Medjool dates
2 tbsp coconut oil
3 tbsp maple syrup

Cheesecake Filling

½ cup (80g) cashews
½ cup (150g) pumpkin puree
⅓ cup (90g) peanut butter
17 (180g) Medjool dates
¾ cup (180g/ 6,3 oz) coconut cream *see notes
pinch of salt *see notes
pinch of pumpkin pie spice (optional)
½ cup (80g) peanuts

Chocolate Layer

150g (5,3 oz) dark chocolate *vegan choc. to keep it vegan
2 tbsp coconut oil
⅓ cup peanuts

Directions

Instructions

Soak cashews in very hot water. Set aside.

Crust

Add all the crust ingredients to a food processor and blend until it becomes a sticky mass (scrape down the sides every now and then).

Line a baking tray with parchment paper or grease with coconut oil and press crust onto the botton of the tin using your fingers.

Cheesecake Filling

Next, place all of the pumpkin pie filling ingredients, EXCEPT for the peanuts into a food processor and blend until smooth.

Pour the pumpkin mixture onto the pie crust. Sprinkle over ½ cup of peanuts and put everything in the fridge to set for about 2 hours.

Chocolate Layer

To prepare the chocolate layer, put chocolate and coconut oil into a medium saucepan. Start melting the chocolate by constantly stirring with a whisk or spoon. (alternatively you could melt it in a water bath).

Pour chocolate layer onto your peanut butter layer, sprinkle with more peanuts and put it back in the fridge to set.

They can be stored in an airtight container in the fridge for up to a week.

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