Get ready for the ultimate fall treat! These vegan pumpkin cheesecake bars will have your taste buds singing with delight. Made with creamy pumpkin puree and topped with a luscious coconut whipped cream, you won't be able to resist just one more bite.

Quick Info

⏱️ 170 min • 🍽️ 9 servings • ⭐ 71%

Nutrition

480 cal • 8g protein • 41g carbs • 34g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Vegan] • [Desserts] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 1 cup pitted dates
• ¾ cup rolled oats
• ½ cup almonds
• Pinch of salt
• 1-2 tablespoons water
• 1½ cups cashews
• 1 15-ounce can of coconut cream, chilled
• ¼ cup coconut oil
• ½ cup plus 2 tablespoons maple syrup, divided
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon ginger

Instructions Preview

1. Line an 8-inch (20 cm) square baking dish …
2. Add the dates, oats, almonds, and salt to …
3. Transfer the crust to the prepared baking …

…and 10 more steps

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Recipe by: Rachel Gaewski • From: Tasty: Tasty Vegetarian