Chocolate Swirl Pumpkin Cheesecake Bars

Chocolate Swirl Pumpkin Cheesecake Bars

 

chocolate swirl pumpkin cheesecake bars

 

 

Wow, do I ever love fall!!  Living in South Carolina for the past 6 years, and now being in upstate NY, I can REALLY embrace the beautiful rolling hills bursting with vibrant fall colors! It truly just takes my breath away.   I also LOVE pumpkin desserts!  They are such an important part of fall really feeling like ‘fall’. This month marks 1 year that my family has been eating grain-free (GAPS diet), and I thought it was time for a new pumpkin dessert.  Here is what my little dessert-obsessed mind came up with, and my family is very pleased with the result.  It is a refined sugar-free, dairy free and grain free delicious dessert. This is GAPS-friendly, paleo/primal/vegan and just good old whole food-diet friendly! The maple syrup and spices really pair well with the pumpkin, and the added chocolate swirl tops it off to be one of this seasons favorite pumpkin desserts!

 chocolate swirl pumpkin cheesecake bars 3

RECIPE:

 

CRUST-

1 C. nuts, combo of 1/3 C almonds and 2/3 C pecans (or all of either)

 1/2 C. raisins

 1/2 C. shredded coconut

 pinch of real salt

 

FILLING

 

1 C. raw cashews– soaked for 3 hours and drained

 1/3 C. pumpkin puree (homemade or canned)

 1/2 C. coconut oil

 1/3 C. coconut butter  (OR 1/2 C. extra of cashews)

 2 T. lemon juice

 1 T. real vanilla extract

 1/3 C. maple syrup + 2 T

 2 t. cinnamon, 1/4 t. nutmeg, 1/4 t. ginger, 1/4 t. real salt

 

TOPPING-

 2 T. coconut oil

 2 T. raw cacoa

 1 T. maple syrup

 pinch of real salt

 

 

INSTRUCTIONS:

 

  1. In your food processor, combine crust ingredients until fine and crumbly.  Press into greased square pan to make about 1/4 inch thickness. Freeze to harden.
  2. Next, put all of the filling ingredients into food processor to make a very smooth creamy filling (let process for 5 minutes).  Pour onto crust and spread out evenly.
  3. Mix topping ingredients together to form chocolate shell, melting together if coconut oil is solid. Gently pour liquid chocolate drizzle around bars in an uneven manner.  Take a toothpick to spread chocolate around making swirly patterns as possible.
  4. Put in freezer for a couple of hours to harden throughout.  Cut into bars and serve frozen.

 

*Honey can replace the maple syrup.

 

 

 

 

 

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14 Responses

  1. Pingback: Top 25 Paleo Pumpkin Recipes | Primally Inspired

  2. This is the first time I visited your site. I will be back. Your life (reading About Mindful Mama) sounds like my life, only you are 30 years younger! A whole new way of cooking and thinking that I have to incorporate into my Christian faith and belief system. I am finding out that God gave us everything we need when He created earth. It is a challenge to go back to that and not have folks call me “new age” when it is really “God’s creation”. So, thank you for all courage to state that you are a follower of Jesus Christ – and I look forward to learning more about you and your family and your lifestyle. I have been going thru detox for 4 months (anti-depressants and yeast in body), doing the GAPS diet and learning this whole new way of living and cooking and taking care of my family. I have grandchildren that I help take care of, and my daughter (their mother), who is probably your age, is the one that has taught me and encouraged me to begin this new journey. Bless you and I encourage you to keep doing what you are doing!

    • What an incredible journey so far Vickie! Wow…thank you for taking the time to share your passionate heart here on Mindful Mama. I totally resonate with what you are saying in such a profound way. How gracious of God to help us ‘finally’ transform our minds on these matters to a worldview that is closer to His heart! I’m so excited for you and I hope that you have the wisdom and success with the changes you are making to be WELL!!! What a blessing your daughter is to help you in this too!! Keep in touch here @ Mindful Mama, and again I pray richest blessings in your life!

  3. I just came across your site as I was looking for some new treats to try for Thanksgiving this year. I can’t wait to start trying some of your great recipes! I just picked up some raw Cashew meal. Do you think that would work for the filling in place of the soaked cashews?

    • yes I think cashew meal would have very similar results! Have fun! Have you decided what you are going to make for thanksgiving tomorrow??

  4. Pingback: Thanksgiving Round-up 2013 | The Paleo Prize

  5. I just made these for our Thanksgiving Dessert and they were a big hit. Thank you so much for this tasty, healthy, and easy dish!

    • Wonderful Abby!! So happy they were a hit!! Any changes to the recipe or did you do it ‘as is’?? Blessings!!!

  6. Hi. This sounds delicious and I really miss eating cheesecake – one of my favorite desserts – prior to eliminating grains, dairy and other things my system doesn’t tolerate – cashews being one of them. Is their something else I could use in place of the cashews?

    • I coconut oil or milk ‘cheesecake’ recipes might be worth looking for! But the cashews create a nice smooth batter. So sorry your body is so intolerant! I understand!! I hope your body gets to a place where you can eat more without such problems! Blessings!!!

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