Pumpkin Cheesecake Bars

rainbowplantlife.com

blewballoon

vegan recipes and vegetarian recipes that can easily be made vegan

subheading: Crust:

1 cup unsalted walnuts and pecans (or just use one of the two)

20 ginger snap cookies

Pinch of sea salt

5 tablespoons unsweetened cocoa powder

2 tablespoons melted coconut oil

subheading: Cream Cheese Filling:

1 cup raw cashews (soaked for 8 hours/overnight and drained well)

½ cup solidified coconut cream (refrigerated 24 hours)*

1 cup vegan cream cheese, softened** (Tofutti brand recommended)

⅓ cup pure maple syrup

2 ½ tablespoons lemon juice

2 ½ tablespoons melted coconut oil

1 ½ tablespoon arrowroot powder or cornstarch

2 teaspoons pure vanilla extract

¼ teaspoon fine sea salt

subheading: Pumpkin Cream Cheese Filling:

1 ¼ cups pumpkin purée

2 tablespoons pure maple syrup

1 ½ teaspoons cinnamon

½ teaspoon ginger

½ teaspoon nutmeg, freshly grated recommended

½ teaspoon allspice

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