Pumpkin Chocolate Cheesecake Bars

 

These heavenly bars are so creamy and delicious, it’s hard to believe they’re 100% dairy-free vegan, gluten-free and paleo!! They’re super to easy to make and require just a handful of wholesome ingredients. There’s also absolutely no baking involved!

As always, this recipe makes use of a liberal serving of DetoxOrganics, which adds a fiery chocolate kick in addition to a healthy boost of vitamins and minerals. If you haven’t already picked up a tub or two, you can purchase them here.

This recipe comes courtesy of Nutriholist. Be sure to checkout out recipes they have provided, including our delicious Chocolate Pumpkin Rawnola Parfaits!

Once you have your tub of Detox Organics then it’s time to give this recipe a whirl. Just follow the instructions below to try it for yourself:

Ingredients — Yields 8 slices

Crust:

• 3/4 cup coconut flour
• 1/4 cup pure maple syrup
• 1 scoop Detox Organics Chocolate Superfoods Powder
• 2 tablespoons coconut oil

Cheesecake:

• 1 cup raw cashews, soaked for 2+ hours
• 2 tablespoons cacao butter, melted (you can also use coconut oil)
• 3/4 cup pumpkin puree
• 1/4 cup coconut milk
• 1/4 cup pure maple syrup
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon pure vanilla extract
• A pinch of sea salt

Directions

For the Crust: Add all crust ingredients to a large bowl and stir to evenly combine. Press onto the bottom of a 5×10-inch pan lined with parchment paper and place in the freezer to firm up while you prepare the cheesecake layer.

For the Cheesecake: Rinse and drain the soaked cashews and throw them into the blender with the melted cacao butter/coconut oil and the rest of ingredients. Blend until smooth and pour on top of the crust. Return to the freezer and let it set for 1 hour

Once you’ve finished, simply cut the cake into squares and enjoy! You can keep leftovers in the fridge for up to a week. You can also freeze them for long-term storage and thaw about 30 minutes before serving

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