easy, no-bake Recipe
Pumpkin Cheesecake Bars
Nut-Free Gluten-Free Dairy-Free Egg-Free Sugar-Free
Keto Low-Carb Paleo Vegan
Crust – 1 1/3 cup pepitas (or other seed/ nut) – 1/3 cup unsweetened coconut – 2 Tbs coconut oil – 2 Tbs monkfruit – Pinch of pink salt – 1/8 tsp cinnamon – 2 Tbs water
Pulse together dry ingredients in a food processor a few times until finely ground. Add oil and water and pulse again until a loose ball of dough forms.
Press crust into a 9” loaf pan lined with parchment for easy removal. Refrigerate.
Cheesecake Filling – 1 cup coconut butter – 3/4 cup coconut milk – 30-40 drops monkfruit – 1/4 cup pumpkin purée – 1 3/4 tsp pumpkin spice – dash of pink salt
To Make the Filling: Melt coconut butter by placing the jar in a bowl of hot water for several minutes. (Do not microwave)
Prep the chicken
Stir the coconut butter well to incorporate the oil
Add the beans
In a large mixing bowl, stir together all ingredients except coconut butter. Add melted coconut butter in last. Taste and adjust as needed
– Spread filling over crust and smooth with a spatula. – Chill for about 1 hour or until set.
Grab the parchment paper to lift the bars out of the pan. Add drizzle or whipped cream if you like. Slice and ENJOY!