These Vegan Pumpkin Cheesecake Pie Bars Recipe are the perfect guilt-free treat for Fall! Did you know you can make pie crust from our Superfood Mixes?! They are especially perfect if you want to stick to a gluten-free or grain-free option that doesn't compromise taste, because they are absolutely delicious! This incredible vegan pumpkin cheesecake bars recipe from @lifewithmarzipan is by far one of our favorites for Fall. Give it a try! It's really THAT GOURD!
Ingredients:
PUMPKIN SPICE CRUST:
1 bag of Pumpkin Spice Superfood Mix
1/3 cup walnuts
2 boiled dates
3 tbsp water
CARAMEL LAYER:
1/3 cup almond butter
1/4 coconut oil
PUMPKIN CHEESECAKE LAYER:
• 1 can full fall coconut milk (thick part, not the water)
2/3 cup pumpkin purée
Pinch of salt
Directions:
Mix crust ingredients in food processor/ blender & then press into lined baking pan.
- Microwave or heat in skillet the caramel layer until creamy. Let cool & pour on top crust.
- In the same processor mix pumpkin cheese cake layer and pour final layer on top! Freeze at least 2 hours or overnight. Let thaw a few min before enjoying!
* Optional but tasty- drizzle with DF chocolate & tbsp of coconut oil. (I microwave for 20 sec increments until runny)
ENJOY!
