If there's one pumpkin recipe you have to try, make these Vegan Pumpkin Cheesecake Bars! They are one of my family’s favorite fall recipes of all time by far. Sticky dough made with sweet dates and toasted pecans is topped with a luscious creamy filling that’s made with cashews, pumpkin purée, maple syrup, and warm notes of cinnamon. They’re pretty much perfect 🤤
Vegan Pumpkin Cheesecake Bars
Base:
- 1 cup medjool dates
- 1 cup toasted pecans
- 1/2 cup almonds
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
Filling:
- 2 cups raw cashews, soaked overnight
- 1/2 cup pumpkin purée
- 1/2 cup coconut cream
- 1/2 tbsp vinegar
- 1/3 cup maple syrup
- 1 tbsp vanilla extract
- 1 tbsp pumpkin spice
- 1 tsp cinnamon
- 1/2 tsp salt
first, blend together all the base ingredients In a food processor until a sticky dough forms, which will take about one or two minutes. The texture should be sticky but not oily. Press the base into a 9 x 9 baking dish lined with foil or parchment.Next, putting together all the filling ingredients in a high-quality blender, scraping down the sides as needed. Are you feeling should get really creamy, which takes about five minutes. Pour into the baking dish and smooth out the top. Play some of the freezer for at least three hours and when they are set, cut them into bars and enjoy! To store them, keep them in the fridge.
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