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!
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
