Medjool Date Pumpkin Cheesecake Bars

Medjool Date Pumpkin Cheesecake Bars

Rich, creamy vegan Pumpkin Cheesecake Bars! An easy no-bake recipe sweetened only with Medjool dates. You’ll want some stashed in your freezer all season long!

Prep Time: 20 Minutes

Cook Time: 8 Hours (Chilling Time)

Total Time: 8 Hours 20 Minutes

Yield: 9 Bars

Category: Dessert

Cuisine: American


Description

Rich, creamy vegan pumpkin cheesecake bars! An easy no-bake recipe sweetened only with medjool dates. You’ll want some stashed in your freezer all season long!

Ingredients

·        20 natural delights pecan pumpkin pie spiced date rolls (400g)

·        2 cups (240g) raw cashews

·        1 cup (240g) non-dairy yogurt (i used cashew yogurt)

·        6-8 (120g) natural delights pitted medjool dates

·        1 cup (240g) pumpkin puree

·        1 tbsp pumpkin pie spice

·        1 tsp vanilla extract

·        Optional: 1/4 cup non-dairy milk if needed to blend

Instructions

1. Soak the cashews in warm water overnight. Drain and rinse.

2. Blend the date rolls in a blender or food processor into small crumbles/chunks.

3. Press into an pan (i used this 9×6″dish, but an 8×8″square works too) that has been lined with parchment paper.

4.    

5.    

Full Recipe:Click Here

Created:BANKHEALTHY

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