Since October and Halloween just passed and we are into November with more fall foods, here\’s a great recipe from prettypies.com for delicious pumpkin cheesecake bars!

Ingredients

Crust

• • 1 1/3 cup pepitas – or any seed or nut you like
  • 1/3 cup unsweetened shredded coconut
  • 2 Tbs buttery coconut oil – or virgin coconut oil
  • 2 Tbs monkfruit granules
  • Pinch of pink salt
  • 1/8 tsp cinnamon
  • 2 Tbs water

Pumpkin Cheesecake Filling

• 1 cup coconut butter – melted
• 3/4 cup canned coconut milk – shaken & warm
• 35-44 drops monkfruit – to taste
• 1/4 cup pumpkin purée
• 1 3/4 tsp pumpkin spice – to taste
• dash of pink salt

Pumpkin Glaze, Optional

• 1 Tbs homemade powdered monkfruit
• Heaping 1/8 tsp pumpkin spice – to taste
• 1/16 tsp cinnamon
• 1/2 to 1 tsp water – as needed to thin

Directions

To Prep:

1. Melt coconut butter by placing the jar in a bowl of hot water. This will take sever
   al minutes. (Do not microwave) Make the crust while it melts.

To make the crust:

1. Pulse together seeds, coconut, sweetener and salt in a food processor for a few time
2. s until finely ground. Add oil and water and pulse again until a loose ball of dough forms.
3. Press crust into a 9” loaf pan lined with parchment for easy removal. Cover and refrigerate crust while you make the filling.

To make the filling:

1. Stir melted coconut butter well to incorporate the natural oil on top. In a glass jar or bowl, warm coconut milk in the microwave or stovetop. Stir until uniform in consistency.
   

   

2. In a large mixing bowl, stir together all ingredients except coconut butter. Add melted coconut butter in last. Taste and adjust for pumpkin flavor and sweetness.
3. Spread filling over crust and smooth with a spatula.
4. Chill cheesecake for about 1 hour or until set.
5. Grab the parchment paper to lift out the bars. Add optional drizzle or whipped cream. Slice and ENJOY!

Notes

To make Homemade Powdered Monkfruit:

• Use a small blender cup with about 1/2 cup of granules. For standard size blenders, blend at least 1 cup of granules (enough so the blade stays covered to ensure proper blending)
• Blend for 10-15 seconds, scrape down the sides if needed and blend again until fully powdered. That’s it. EASY!

TO STORE:

Cheesecake lasts 7 days refrigerated or 1 month frozen & tightly wrapped.

KEEP IN MIND:

Look for cans of pure pumpkin, not pumpkin pie filling, which has sugar and spices already added.

Optional: top with a dollop of Whipped Coconut Cream mixed with a sprinkle of pumpkin spice, to taste!