Golden Pumpkin Cheesecake Bars

Organic Benefits:

  • Brain boosting fats

What You’ll Need For the Base:

  • 3/4 cup raw pecans
  • 3/4 cup raw almonds
  • 1 cup dates
  • pinch of salt

What You’ll Need For the Shortbread:

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/3 cup honey (we used @drizzlehoney 's ginger infused honey!)
  • 1/3 cup coconut oil, melted

What You’ll Need For the Cheesecake Layer:

  • 1 1/2 cups raw cashews, soaked overnight or in hot water for about 30 minutes)
  • 1/2 cup full fat coconut milk
  • 1/3 cup yacon syrup
  • 1/3 cup pumpkin puree
  • 2 tbsp of our Turmeric Latte with Probiotics
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • + the juice of 1 lemon (for that tangy cheesecake taste!)
  • ++ feel free to adjust the spices and yacon to your liking!

      Dairy Free - Gluten Free - Vegan - Refined Sugar Free 

      • Prep Time: 1 hour 
      • Freeze Time: overnight
      • Defrost Time: 1 hour


        1. Preheat oven to 350 degrees Fahrenheit
        2. If not already soaked, cover your cashews with boiling water and set aside while you prepare the base and shortbread layers
        3. Optional: toast your pecans and almonds on medium-low heat for more flavour
        4. In a food processor, pulse together your pecans, cashews, dates and salt until incorporated. Once you had a sticky, dough-like texture, remove from your food processor and press into the bottom of your pan. We used a loaf pan lined with parchment but feel free to use what you have! Set aside.
        5. In a bowl, mix together your almond flour, coconut flour, honey and melted coconut oil. Once combined, spread this mixture on top of your base layer. Bake in the oven for about 10-15 minutes or until golden around the edges and slightly brown in the center. Remove and set aside while you prepare your cheesecake layer.
        6. To prepare your cheesecake batter, drain your cashews and add them to a blender with the remaining cheesecake ingredients. Blend until smooth. Taste and adjust to your liking by adding more yacon or spices.
        7. Pour your cheesecake layer over your shortbread and base layers. Set in the freezer overnight before enjoying.
        8. To enjoy, remove from freezer and set on the counter for about 1 hour. Cut and serve!
        9. Cheesecake can be kept in the fridge for up to 4 days or in the freezer for up to 1 month. 
        Golden Pumpkin Cheesecake Bars

        Golden Pumpkin Cheesecake Bars