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3 Layer Pumpkin Dessert Bar

Prep time 30 min
Cook time
Total time 30 min

Prep time 30 min
Cook time
Total time 30 min

About

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


Serves 30
For the Crust:

¼ teaspoon sea salt

½ cup Dates, pitted

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

For the Filling:

12 ounces raw cashews (about 2 cups) soaked for 1-2 hours, then discard soaking water

½ cup raw honey

1 teaspoon vanilla extract

1 teaspoon lemon juice

For the Pumpkin Topping:

20 Dates, pitted, soaked for 1 hour, then discard soaking water

3 tablespoons filtered water

8 tablespoons canned pumpkin

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)


Directions
1

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.

2

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.

3

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.

4

After 30 minutes, cut the pumpkin bars into squares. Enjoy and then store leftovers (if there are any!) back in the freezer.


Nutrition

Calories: 180
Fat: 10g
Carbohydrates: 22g
Sodium: 19mg
Fiber: 2g
Protein: 3g
Sugar: 10g

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