Vegan Pumpkin Cheesecake Bars

Meal: 
Dinner
Course: 
Dessert
Total Time: 
75 min
Prep Time: 
60 min

Vegan pumpkin cheesecake bars with maple pecan sauce.

Recipe Ingredients: 

For the crust:

  • 1/2 cup raw pecans
  • 1/4 cup chopped medjool dates
  • 1 tablespoon warm water
  • For the pumpkin cheesecake:
  • 3/4 cup raw cashew pieces
  • 1/4 cup coconut cream (from the top of the can), room temp
  • 2 tablespoons coconut oil, melted
  • 1/3 cup maple syrup
  • 1/3 cup + 1/4 cup canned pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice

For the maple pecans on top:

  • 1/4 cup maple syrup
  • 1/4 cup chopped pecans
Directions: 

Instructions

  1. First, line a 9x5" loaf pan with parchment paper. Leave enough overhang on the long edge to form handles to help you lift it out.
  2. Add the cashews to a small, and pour 1 1/2 cups of boiling water on top. Let them soak for a few hours (or overnight). Drain well.
  3. First, make the crust: in a high-speed blender (Vitamix or equivalent), add the warm water, pecans and dates. Pulse until chunky, using extra water as needed, but try to keep it chunky. Press the mixture into the bottom of the loaf pan. Set aside.
  4. No need to wipe out the blender before adding the drained cashews, coconut cream, coconut oil, maple syrup, canned pumpkin and pumpkin pie spice. Puree as long as necessary to make a smooth, creamy mixture. It should not have any grittiness to it--keep blending, if it does.

 

  1. Scrape the mixture on top of the crust, spread it evenly, and refrigerate for at least 6 hours. It should be firm to the touch.
  2. To make the maple-pecan sauce: toast the pecans in a small saucepan over medium-high heat until fragrant (about 2-minutes). Add the maple syrup and bring to a boil. Boil for 1 minute. Let cool completely before serving with pumpkin pie bars.