Description
These elegant vegan pumpkin cheesecake bars capture the essence of autumn in every bite. Using a velvety blend of soaked cashews, coconut cream, and real pumpkin puree, this no-bake dessert offers a luscious, mousse-like texture. Set upon a crunchy base of raw pecans and dates, these bars are refined, gluten-free, and perfectly sweetened. They provide a sophisticated, stress-free dessert option that can be prepared in advance and served chilled, making them the ideal treat for gatherings or quiet moments of indulgence.
Ingredients
2 cups raw unsalted pecans
1/3 cup coconut oil, melted and cooled
6 pitted dates
1/3 cup almond flour
1/4 tsp sea salt
1 tsp pumpkin pie spice
2 cups raw cashews, soaked in water overnight
1/2 cup pumpkin puree
1/2 cup coconut cream
1/3 cup maple syrup
1 tsp vanilla extract
1 tbsp lemon juice
Instructions
Line an 8×8 inch square baking dish with parchment paper.
For the crust, pulse pecans, dates, almond flour, sea salt, and pumpkin pie spice in a food processor until a sticky dough forms.
Press the crust mixture firmly into the bottom of the prepared dish and freeze while making the filling.
For the filling, blend the soaked cashews, pumpkin puree, coconut cream, maple syrup, vanilla, and lemon juice in a high-speed blender until completely smooth.
Pour the pumpkin filling over the prepared crust and spread evenly.
Freeze the bars for at least 4-6 hours or until completely firm.
Remove from the freezer 10-15 minutes before serving for easy slicing.
Notes
Ensure the cashews are soaked for at least 4 hours, or overnight for best results.
Store leftovers in the freezer in an airtight container for up to 2 weeks.
If the filling is too thick to blend, add 1-2 tablespoons of plant-based milk to help the process.
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 12g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg