Pumpkin Bars

Pumpkin Bars

Crust

1 Cup Organic Raw Pecans

1/2 Cup Organic raisins

2 Tbsp Coconut Sugar( I have also used local raw honey)

1/2 Tsp filtered water (if necessary)

Pinch of NTM Salt 

Filling

1 1/2 Cups Raw Soaked Cashews (soak 6-8 hours)

1/4 Cup Organic Coconut Milk Full Fat

1/3 Cup Organic Coconut Melted Oil

1/4 Cup Organic Maple Syrup

1/4 Cup Organic Pumpkin Pureed

2 Tsp Organic Grated Ginger

1/2 Tsp Organic Homemade Vanilla

1 Tsp Organic Cinnamon

1 Tsp Organic Ground Clove

2 Tsp Organic Grated Or Ground Nutmeg

Crust

Process the pecans, raisins, coconut sugar, and salt in a food processor. Pulse until the mixture starts to look like moist crumbs adding the small amount of water if needed. The mixture needs to stick together in between your fingers. Transfer the mixture to the bottom of a 9x5 loaf pan lined with parchment paper. Flatten the mixture on the bottom of the pan evenly with your fingers or a flat spoon and place in freezer while making the filling.

Filling​

Blend all the ingredients together on high speed in a blender until smooth and creamy. Pour the filling over the top of the crust. Chill in the freezer for at least two hours to set. Remove from freezer ten minutes before serving. Slice and top with homemade organic whip cream and more cinnamon. This is your raving nondairy cheesecake. Every time I make it, its a hit!

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