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FitLiving Eats by Carly Paige - Recipe pumpkin pie cheesecarke bars featured

No Bake Pumpkin Pie Cheesecake Bars {Gluten Free/Vegan}


Description

Indulge in this healthy, no bake vegan pumpkin pie treat, also gluten free, to enjoy the flavors of fall without the guilt! 


Scale

Ingredients

Crust:

  • 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

FitLiving Eats by Carly Paige - Recipe pumpkin cheesecake bars crust

Filling:

  • 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

FitLiving Eats by Carly Paige - Recipe pumpkin pie cheesecake bars filling

Optional:


Instructions

  • 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

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