No-Bake Pumpkin Cheesecake Bars

In a food processor, pulse the oats until you reach a rough flour texture. Add the walnuts, dates and sweetener and pulse until a ball starts to form. Transfer the dough to an 8×8 baking dish, spread and press to the bottom of the pan.

In a small mixing bowl, mix together the coconut butter or cream cheese, xylitol and vanilla. Gently spread over the base layer and place dish in the freezer.

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. Add the flour to the mixture and mix until the batter is well thickened. If you taste it at this point, it will taste a little grainy, but don’t worry! When chilled, everything dissolves and firms up nicely for great tasting bars with a soft bite!

Remove dish from the freezer. Spread the pumpkin layer over the cheesecake layer and then place in the freezer for another 30 minutes.

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. Store covered in the freezer for up to 2 weeks or keep in the fridge for 1 week.