As a child, one of my favorite Halloween traditions was the pumpkin bars my Mom would make. Soft, spicy and glazed with either a thick cream cheese frosting or sugary glaze, I would gladly pass up any candy for one of those decadent bars. I can’t even help that my mouth is watering right now!! Those bars are forever part of my memory and even a whiff of pumpkin spice takes me back to cold Halloween nights and warm pumpkin bars.
Halloween is next week, and I am still on my Whole30 journey! That being said, my traditional pumpkin bars will not be something I am making this year. However, it’s just not Halloween if I don’t have some kind of pumpkin dessert, so I made these pumpkin cheesecake bars that are totally Whole30 approved! These dairy-free, refined sugar-free, gluten-free and vegan friendly bars are insanely delicious and taste like a pumpkin pie.
What’s even better about these bars is that they are super duper easy to create. All you need is one blender, a food processor and a 8x8 pan! I used dates to sweeten the crust and the filling, the key here is to make sure you soak your pitted dates into water for 5 minutes so that they will blend smoothly!
Pumpkin Spice Cheesecake Bars
Makes 12 bars
- 1/2 cup walnuts
- 1/2 cup pecans
- 1 cup pitted dates, soaked in hot water for 5 mins
- 2 tablespoons shredded coconut
- 1 cup cashews (soaked in room temp water overnight)
- 1/2 cup pumpkin puree
- 2 tablespoons unsweetened vanilla coconut milk
- 1 tablespoon lemon juice
- 1/2 cup pitted dates, soaked in hot water for 5 mins
- 2 teaspoons pumpkin spice
- 2 tablespoons chopped pecans
- 1 teaspoon ground cinnamon
- 1 tablespoon shredded coconut
For the crust: Combine everything in a food processor and blend until a crumbly mixture is formed. You should be able to squeeze a handful of crumbs and have the mixture remain a clump when you open your hand. Press crust into the bottom of an 8x8 square pan.
For the filling: In a blender, combine all filling ingredients except pecans, cinnamon and coconut and blend until smooth. Evenly pour filling over crust. Sprinkle pecans, cinnamon and coconut over bars and place in freezer for 2 hours or until firm. Before serving, allow to sit in the fridge for one hour, then cut and serve!