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
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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