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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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