Indulge in these no bake vegan pumpkin pie bars that are full of good-for-you nutrients so that you can enjoy the flavors of Fall the healthier way.
Every year, I usually have to escape Florida heat in search for cooler weather to get me into the holiday spirit. Seems that we tend to skip right over fall and into Christmas around here with the lack of cooler temps and fall foliage.
In all efforts to enjoy the beauty of fall, I’ve gone so far as to visit pumpkin patches while sweating, rocked my boots in 100 percent humidity, and pulled out the long sleeved shirts convincing myself that they are necessary.
The best thing about these no bake pumpkin pie cheesecake bars for a Florida girl like me? You don’t have to turn on the oven. This would make things even warmer than they already are around here, ya know?
I first created this recipe a few years back, but it’s gotten a slight upgrade each year when I’m craving all things pumpkin. Third time’s a charm because this version is by far THE BEST.
The slight tang from the lemon juice gives these pumpkin pie bars their “cheesecake” flavor. Drizzled with caramel sauce and a little dollop of coconut whipped cream, these bad boys might just have a fair chance of rivaling the traditional pumpkin pie.
In this recipe for no bake pumpkin pie cheesecake bars, we’re really giving the traditional pie a healthy overhaul. Medjool dates and pecans make up the bulk of the crust for a naturally sweet, nutty flavor. The filling gets its creaminess from soaked cashews, tanginess from lemon juice and sweetness from a touch of maple syrup.
The raw caramel drizzle and coconut whipped cream is optional, but highly recommended.
These bars are best kept in the freezer and set out a few minutes before serving or kept in the refrigerator and consumed within a few days (just make sure you don’t stack them on top of each other!).Print
Indulge in this healthy, no bake vegan pumpkin pie treat, also gluten free, to enjoy the flavors of fall without the guilt!
- 1 1/2 cups pecans
- 1 cup Medjool dates, pitted (about 10)
- 2 Tablespoons coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup raw cashews, soaked (measure pre-soaking)
- 1 cup pumpkin puree
- 1/4 cup water
- ¼ cup maple syrup
- 2 Tablespoons lemon juice (about 1 lemon)
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- To make the crust, add the pecans to a food processor and blend on HIGH until crumbly. Add the rest of the ingredients and blend until the dates are crumbly and mixture begins to stick together.
- Line a square baking dish with plastic wrap (for easy removal). Press the crust mixture into the bottom of the pan, making sure the crust is firmly packed by pressing it into the pan with your fingers.
- To make the filling, add all of the ingredients to a blender and blend until smooth and creamy.
- Pour the filling into the baking dish and spread evenly with a spatula. Place in the freezer to firm up, preferably a few hours. Remove the bars by lifting them out of the baking dish holding the plastic wrap on either side. Cut into 12 bars and store in the refrigerator for a few days or freezer for a few months.
- Drizzle with caramel sauce and add a dollop of coconut whipped cream if using before serving!
Keywords: pumpkin, cheesecake bars, raw recipe, no bake, fall recipe, dairy free, vegan, plant based, gluten free, cheesecake
Happy Fall Ya’ll,
This post has been updated from the original post date of November 2015.