Raw Pumpkin Coconut Cheesecake Bars

Dairy and gluten free raw pumpkin coconut cheesecake bars

Thanksgiving is most commonly associated with a big old turkey, but I would venture to guess that the second dish that comes to people’s minds is a pumpkin pie. What is Thanksgiving without some type of creamy, delicious, pumpkin filled dessert. In an attempt to recreate my favorite dessert but also keep my menu gluten and dairy free, and to include some of my favorite ingredients, I created raw coconut pumpkin cheesecake bars. These are incredibly easy to make and perfectly fill the void of that craving for sweets as you begin to clear your plates.

Recipe

Ingredients (serves ~10 people):

For the crust:

  • Pecans (1 cup)
  • Walnuts (1 cup)
  • Dates (10)
  • Almond butter (1/4 cup)
  • Coconut oil (1/4 cup)

For the filling:

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Directions:
For the crust:

  1. Soak the dates in warm water for ~15 minutes
  2. Add the dates and all of the other crust ingredients into a food processor and blend until a dough has formed
  3. Place parchment paper in the dish and scoop the crust dough into the center
  4. Using a spoon, spread and firmly press down the dough so that it covers the entire dish
  5. Place in the freezer for ~15 minutes until it hardens

For the filling:

  1. Soak the cashews in water for ~1 hour
  2. Drain the soaked cashews and place in a blender with the pumpkin puree, cinnamon, nutmeg, allspice, vanilla extract, and maple syrup
  3. Blend on high until it has all blended together
  4. Add in the Anitas coconut yogurt and fold together with a spoon
  5. Spoon the mixture into the dish and place in the freezer for ~30 minutes or until slightly hardened

Diet Compliant:

  1. Low FODMAP
  2. Dairy Free
  3. Gluten Free
  4. Low Sugar

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