Vegan Pumpkin Spice Cheesecake Bars

Pumpkin Spice “Cheesecake” Bars




Pumpkin spice layer

1 ½ C almond flour by Bob’s Red Mill

1 C coconut flour by Bob’s Red Mill

1 Can pumpkin puree by Farmer’s Market

¾ C cashew butter by Clark’s

¼ C maple syrup by Natural Value

3 Tbsp coconut oil by Cadia

3 Tbsp coconut sugar

2 Tbsp Lucuma Powder by Sunfood Superfoods

1 Tbsp Tapioca powder by Bob’s Red Mill

1 tsp cinnamon

1 tsp vanilla extract by Flav-Organics

¼ tsp ground ginger

¼ tsp nutmeg

½ tsp salt

Cream “cheese” layer

1 C raw cashew, soaked for 1-2 hours, Clark’s bulk

1 Can coconut milk by Thai (cream part only)

¼ C maple syrup

1 Tbsp lemon juice

½ tsp vanilla extract

1/8 tsp salt

Candied pecans

½ C whole pecans, bulk

1 tsp maple syrup

¼ tsp cinnamon

A dash of salt


  • First, place your Thai coconut milk can in the freezer for 20 minutes or so to separate the layers (you will use the cream part only and discard the fluid).
  • In a bowl mix in all ingredients for your pumpkin layer, use your hands to fully incorporate. Once ready line a small baking pan with parchment paper (I used a 11” x 7” pan), if you use a slightly larger once that is fine just note the bars will be a little thinner. Press your mixture into the pan for a flat smooth surface. Place in the freezer to chill.
  • Place all ingredients for the cream cheese layer into a vitamix or high-speed blender, blend until perfectly smooth and creamy. Remove tray from freezer and pour cream on top, spread evenly. Place back in the freezer to chill and set for at least 2-3 hours before serving.
  • For the candied pecans, coat your pecans with ingredients, then place on a foiled pan in the oven at 300 degrees for 5-7 minutes, turn using a spatula and bake the other side for another 5 minutes or so. Set aside to cool, lightly chop, sprinkle on top of cream layer. Slice out desired shape and size, enjoy!Store in the fridge for use, or freezer, just allow to thaw for a few minutes before eating.


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