No-Bake Pumpkin Cheesecake Bars

• 1- 1/2 cup Oats (regular Or Gluten Free)
• 1/4 cups Raw Walnuts
• 4 whole Medjool Dates, Pitted
• 1/4 cups Raw Agave Or Honey
• 1/2 cups Coconut Butter Or Cream Cheese Of Choice, Or A Combo Of The Two
• 1/2 cups Xylitol, Powdered
• 1/2 teaspoons Pure Vanilla Extract
• 23 cups Pumpkin Puree
• 1/4 cups Raw Honey Or Agave
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Pumpkin Spice Mix
• 1 teaspoon Pure Vanilla Extract
• 1/4 cups Vanilla Protein Powder Or Flour Of Choice (GF Blend, Oat, Rice Or Spelt)

1. In a food processor, pulse the oats until you reach a rough flour texture.
2. Add the walnuts, dates and sweetener and pulse until a ball starts to form.
3. Transfer the dough to an 8x8 baking dish, spread and press to the bottom of the pan.
4. In a small mixing bowl, mix together the coconut butter or cream cheese, xylitol and vanilla.
5. Gently spread over the base layer and place dish in the freezer.
6. In the same bowl that you used for the coconut butter (no need to dirty another bowl) combine the pumpkin, honey, cinnamon, pumpkin pie spice and vanilla.
7. Add the flour to the mixture and mix until the batter is well thickened.
8. If you taste it at this point, it will taste a little grainy, but dont worry!
9. When chilled, everything dissolves and firms up nicely for great tasting bars with a soft bite!
10. Remove dish from the freezer.
11. Spread the pumpkin layer over the cheesecake layer and then place in the freezer for another 30 minutes.
12. Cut into 9 to 12 squares and enjoy immediately for a chilled treat or allow to sit out for a bit for a true cheesecake experience.
13. Store covered in the freezer for up to 2 weeks or keep in the fridge for 1 week.

oats, walnuts, dates, honey, coconut butter, vanilla, pumpkin puree, honey, cinnamon, pumpkin spice mix, vanilla, vanilla protein powder

Taken from tastykitchen.com/recipes/special-dietary-needs/no-bake-pumpkin-cheesecake-bars/ (may not work)