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Vegan Pumpkin Cheesecake Bars (No Bake)
Ingredients
  • subheading: For the crust:
  • ½ cup raw pecans
  • ¼ cup chopped medjool dates
  • 1 tablespoon warm water
  • subheading: For the pumpkin cheesecake:
  • ¾ cup raw cashew pieces
  • ¼ cup coconut cream (from the top of the can), room temp
  • 2 tablespoons coconut oil, melted
  • ⅓ cup maple syrup
  • ⅓ cup + ¼ cup canned pumpkin puree
  • 1 ½ teaspoons pumpkin pie spice
  • subheading: For the maple pecans on top:
  • ¼ cup maple syrup
  • ¼ cup chopped pecans
Steps
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