1 ½ cup raw walnuts
1 cup Medjool dates, pitted
1 ¾ raw cashews
½ cup coconut cream
½ cup maple syrup
⅔ can of pumpkin purée
1 tsp pumpkin spice
2 tbsp lemon juice
You will need: food processor, blender, small-medium oven tray
Soak cashews in boiling water for at least 1 hour. While cashews are soaking place walnuts in food processor and blend. Add dates and blend for 2-3 minutes until flag forms. Test out the dough and see if it forms into a ball and sticks together. Add dates or walnuts as needed.
Mold crust into oven tray with the back of a spoon or a flat utensil. You will not need oil or spray because the walnuts will prevent bar from sticking.
Add all ingredients for pumpkin cheesecake part into a blender and blend until smooth. Texture should not be grainy, it should be smooth and thick like a pudding.
Spread mixture evenly on top of the crust. Stick inside freezer for at least 3 hours. Take out of freezer and about 5 minutes before cutting into bars. Enjoy