Vegan Pumpkin Cheesecake Squares

No-bake vegan, gluten-free and refined sugar free pumpkin “cheesecake” squares. Perfect for welcoming the autumn season! Use uncooked pumpkin or kabocha to make this 100% raw.

Crust:
1/4 cup coconut flour or almond meal
1/4 cup oat flour (grind oats in blender)
1 cup raw walnuts
1/2 cup raw macadamia nuts
2 Tablespoons organic coconut palm sugar
3 Tablespoons coconut oil
1 teaspoon coconut manna (coconut butter)
7-10 dried apricots
7-10 dried dates
squeeze of lemon juice

Filling:
1 3/4 cups raw cashews, soaked overnight
1 cup organic boxed pumpkin
1 cup carrot juice
1/4-1/3 cup coconut palm sugar
juice of 1 lemon
1 teaspoons lecithin
pinch of salt
Scrapings of one vanilla bean or 1/2 teaspoon vanilla extract
1/2 cup soft coconut manna (coconut butter)
2 teaspoons pumpkin pie spice (cinnamon, cardamon, ginger, nutmeg, cloves)

View the full recipe at SoulBeet →