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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!

  • Author: detoxorganics

Ingredients

Ingredients:

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

Instructions

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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