Caramel Pumpkin Cheesecake Bars Recipe - Off the Muck Market
It's time for another delicious pumpkin recipe: Gooey Pumpkin Cheesecake Bars! The best part is that besides being super delicious, these cheesecake bars are also vegan, gluten-free, and refined...
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Cooking tools:
- Food processor
- Baking pan
- Parchment paper
- Saucepan
- Whisk
- Spoon
- Mixing bowl
- Refrigerator
- Airtight container
Ingredients
- ¾ cup (100g) hazelnuts (blanched & roasted) *or sub peanuts
- ¾ cup (80g) oats *use gluten-free to keep it gf
- 8 (~120g) Medjool dates
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- Cheesecake Filling
- 1/2 cup (80g) cashews
- 1/2 cup (150g) pumpkin puree
- ⅓ cup (90g) peanut butter
- 17 (180g) Medjool dates
- ¾ cup (180g/ 6,3 oz) coconut cream *see notes
- pinch of salt *see notes
- pinch of pumpkin pie spice (optional)
- 1/2 cup (80g) peanuts
- Chocolate Layer
- 150g (5,3 oz) dark chocolate *vegan choc. to keep it vegan
- ⅓ cup peanuts
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