Guest Post: Paleo Pumpkin Cheesecake Bars
Prep time
Cook time
Total time
Dana: Dana
Serves: 1 large baking pan
Ingredients
- ½ cup coconut butter
- ½ cup pumpkin seed butter*
- 1 ½ cups pumpkin puree
- ½ - ¾ cup Enjoy Life dark chocolate chips (or other paleo chocolate)*
- 1 – 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- Pinch of sea salt
- 1 – 2 tablespoons maple syrup, optional
Directions
- Line an 8X8 inch baking pan with parchment paper. Melt the coconut butter
- and pumpkin seed butter in a double boiler or in a small saucepan over low heat,
- stirring frequently until melted.
- Add the pumpkin puree to the saucepan and whisk until well combined.
- Pour the dark chocolate chips, lemon juice, cinnamon, vanilla, and pinch of
- sea salt into the mixture and gently stir. Taste test before setting. If it is not sweet
- enough for your taste buds, add a tablespoon or two of maple syrup.
- Pour the pumpkin batter into the pan and use a spatula to smooth the surface.
- Refrigerate overnight to set. Cut into squares. Store in an airtight container in
- your freezer. Take out as desired. Enjoy!
Notes
- Any nut or seed butters are acceptable alternatives for pumpkin seed butter.
- If you desire the pumpkin swirl look as seen in my photo: Mix a small amount of
pumpkin puree with coconut milk. When the bars are partially set swirl in the
pumpkin-coconut mixture.
**For an AIP version, swap pumpkin seed butter for coconut butter, and chocolate for DIY carob chocolate chips.
- If you desire the pumpkin swirl look as seen in my photo: Mix a small amount of
pumpkin puree with coconut milk. When the bars are partially set swirl in the
pumpkin-coconut mixture.
**For an AIP version, swap pumpkin seed butter for coconut butter, and chocolate for DIY carob chocolate chips.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-pumpkin-cheesecake-bars/