Gluten-Free, Vegan, Serves 8

For the crust:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• Pinch of salt

For the pumpkin cheesecake filling:

• 1 1/2 cups raw cashews, soaked in water for 4 hours or overnight, then drained
• 1 cup pumpkin puree
• 1/3 cup coconut milk
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• 2 tablespoons lemon juice
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• Pinch of salt

Directions:

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper. In a food processor, combine the rolled oats, almond flour, melted coconut oil, maple syrup, ground cinnamon, and salt. Pulse until the mixture comes together and resembles coarse crumbs. Press the crust mixture evenly into the bottom of the prepared baking dish. In the same food processor (no need to clean it), combine all the ingredients for the pumpkin cheesecake filling. Process until smooth and creamy.

Pour the pumpkin cheesecake filling over the crust in the baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool completely in the baking dish. Then refrigerate for at least 4 hours or overnight to set. Once chilled and set, remove the pumpkin cheesecake from the baking dish and cut it into bars. Serve the Pumpkin Cheesecake Bars chilled and enjoy!