No-Bake Pumpkin Swirl Cheesecake Bars

• Vegan
• Gluten free

• Produce

  • 2 cups Medjool dates, pitted
  • 1/2 cup Pumpkin, canned

• Refrigerated

  • 1/3 cup Vanilla unsweetened almond milk

• Condiments

  • 1/2 cup Almond butter
  • 1 tbsp Lemon juice
  • 1/2 cup Maple syrup

• Pasta & Grains

  • 1/2 cup Oats, gluten-free old fashioned
  • 2 cups Oats, gluten-free

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 1/2 tsp Pumpkin spice
  • 1 Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Cashews
  • 1/3 cup Pecans

Found on rachlmansfield.com

Ingredients

• Cheesecake Filling:
• 1.5 cups soaked cashews (about 10-12 hours in warm water)
• ½ cup gluten-free old fashioned oats (I used Bobs Red Mill)
• ½ cup maple syrup (can sub honey or agave)
• ¼ cup coconut oil (melted and cooled)
• ⅓ cup vanilla unsweetened almond milk (can sub your preferred milk)
• 1 tablespoon lemon juice
• vanilla extract
• Pumpkin Swirl:
• ½ cup canned pumpkin
• 1 teaspoon pumpkin pie spice
• Crust:
• 2 cups gluten-free oats (I used Bobs Red Mill)
• 2 cups pitted medjool dates
• ½ cup almond butter (or your favorite nut butter)
• ½ teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• Toppings:
• ⅓ cup pecans (can sub whatever nut youd like)

Directions

• In a food processor, pulse together oatmeal, dates, almond butter and cinnamon until a dough is formed, the ingredients should be well blended together
• Spray an 8x8 baking dish or line it with parchment paper and press the crust into the dish
• Wipe out the food processor to get rid of extra crumbs (no need to fully clean) and place the cheesecake ingredients in the food processor
• Pulse together until it is a doughy, creamy consistency
• Leave to the side for now and beat together the pumpkin and pumpkin spice together with a kitchen aid OR you can wipe out your food processor and use that
• Add the cheesecake mixture on top of the crust, spreading evenly
• Add a spoon of the pumpkin mixture on top of each cheesecake
• Swirl together gently with the end of a spoon or knife (mine didnt turn out as pretty as I wished!)
• Add pecans on top
• Pop in the fridge for about 2-3 hours or until firm
• Enjoy! Will stay good in fridge for 4-5 days or 2 weeks in freeze