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Raw Pumpkin Cheesecake Bars

Prep Time 25 minutes
Servings 16 bars
Author Rachael DeVaux

Ingredients

Crust

  • 5 dates
  • 1 1/2 cup pecans
  • 1/4 cup shredded coconut
  • 3 tbsp ground flaxseed
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp all spice
  • 1/4 tsp sea salt
  • 1 tbsp filtered water

Filling

  • 2 cups raw cashews
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 can full-fat coconut milk
  • 2 tsp pumpkin spice
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon

Instructions

  • Soak dates and cashews in warm water (separate bowls) for 3-4 hours. Set cashews aside. Remove pits from dates, drain and add to high-powered blender or food processor along with remaining crust ingredients. Pulse until well combined.
  • Lay parchment paper in 9x9 cake tin, allowing it to fold out over the sides in order to pull cheesecake out later on.
  • Press crust mixture into base of cake tin until evenly spread out.
  • Combine coconut milk and drained cashews in the blender to blend on high for 3 minutes until smooth. Add remaining filling ingredients and blend for an additional 2-3 minutes.
  • Pour filling over the crust in cake tin. Place in freezer for 2-3 hours (if mixture needs longer to set, leave in for an additional 1-2 hours), then remove and let defrost for 10-12 minutes. Lift parchment paper from either side to remove entire cheesecake. Lay flat on cutting board to cut into 1-2” squares (should make 16 squares).
  • Store in airtight container in freezer. When ready to eat, remove from freezer to let defrost about 5-10 minutes (best when slightly frozen). Enjoy!