Pumpkin Spice Cheesecake Bars

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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!  

Enjoy!!! 

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Pumpkin Spice Cheesecake Bars

Makes 12 bars

Ingredients

Crust

  • 1/2 cup walnuts 
  • 1/2 cup pecans
  • 1 cup pitted dates, soaked in hot water for 5 mins 
  • 2 tablespoons shredded coconut

Filling

  • 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

Instructions

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!