Here’s an oooey-goooey way to serve up pumpkin for dessert! Last year I served these 3 Layer Pumpkin Dessert Bars for Thanksgiving, and this year I’m going to bring them to our family Christmas Eve celebration. It’s always a big hit!
What’s great about these pumpkin cheesecake bars is that they only contain wholesome, real food ingredients. There’s no dairy, cane sugar, grains or gluten weighing it down. And it’s amazing just how delicious it tastes!
So how did I create these scrumptious bars? The creaminess comes from cashews that have been soaked and blended. The sweetness comes from dates and a little raw honey. And the crust is made with almond flour.
Give these yummy no bake bars and try and let me know what you think. Enjoy
20 Dates, pitted, soaked for 1 hour, then discard soaking water
3 tablespoons filtered water
8 tablespoons canned pumpkin
2 tablespoons coconut milk, canned and full-fat
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon Ground Cloves
½ teaspoon allspice
¼ teaspoon ground ginger
pinch of sea salt (plus extra for the top)
Throw the crust ingredients into a food processor and mix until smooth. Press into the bottom of an 8×8 brownie pan. Place in the freezer as you prepare the filling.
Wipe out the food processor, then add all of the filling ingredients. Pulse until fully smooth. Spread over the crust. Freeze again as you make the pumpkin topping.
Throw all the pumpkin topping ingredients into the food processor. Blend for about 3 minutes, until fully smooth. Spread over the filling layer. Put it back in the freezer.
After 30 minutes, cut the pumpkin bars into squares. Enjoy and then store leftovers (if there are any!) back in the freezer.