Vegan pumpkin cheesecake bars
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan pumpkin cheesecake bars with a pecan-date crust and creamy cashew filling, delivering all the warm spices of pumpkin pie. A dairy-free dessert that's rich and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup pecans
- 1 cup medjool dates
- 1/2 tsp cinnamon
- pinch of salt
- 1 3/4 cups raw cashews, (soaked overnight or soaked in boiling water for 1-2 hours)
- juice of 1 lemon (about 2-3 tbsp)
- 1/2 cup coconut cream (full-fat from a can)
- 1/2 cup brown rice syrup (can sub maple syrup)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 3 tsp pumpkin pie spice
- 1/3 cup pumpkin puree
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 72mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 283mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 72MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.