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!
- 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
- 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:
- Pulse together seeds, coconut, sweetener and salt in a food processor for a few time
- s until finely ground. Add oil and water and pulse again until a loose ball of dough forms.
- 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:
- 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.
- 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.
- Spread filling over crust and smooth with a spatula.
- Chill cheesecake for about 1 hour or until set.
- Grab the parchment paper to lift out the bars. Add optional drizzle or whipped cream. Slice and ENJOY!
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!
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!