The comforting spices of fall come together with plant-based ingredients to create this Healthified baked good. Bake for breakfast or dessert, a social gathering or simply for yourself. Grain-free, gluten-free and vegan.
Equipment
- Mixing bowls
- High-speed blender or food processor
- hand mixer or stand mixer
Ingredients
For the crust
- 1 pouch Gratisfied Empower Bar Baking Mix see note
- 1/4 cup melted coconut oil
- 1/4 cup coconut nectar or maple syrup
For the cheesecake filling
- 1 1/2 cups raw cashews soaked 4-6 hours
- 3/4 cup pure pumpkin puree
- 1 6.5oz container or Spero Foods Original or sub with cream cheese
- 1/2 cup coconut cream
- 1/3 cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons arrowroot starch
For the topping (optional)
- 1/2 cup crushed Gratisfied Granola Clusters Pumpkin Spice see note
Instructions
- Preheat the oven to 350 degrees F. Spray an 8x8 square baking pan with cooking spray and line with parchment paper.
- Make the crust. Place the Empower Bar baking mix in a large bowl or stand mixer. In a separate small bowl, whisk together the melted coconut oil and liquid sweetener until combined.
- Pour the wet ingredients into the bowl with the baking mix and beat until a crumbly dough is formed. It should feel like damp course sand, and hold together when you squeeze it. Otherwise you can whisk by hand until a dough is formed.
- Using your hands, press the dough into the bottom of the baking pan until firm. Transfer to the refrigerator until ready to use.
- Make the cheesecake filling. In a high-speed blender or food processor, combine the cashews, pumpkin puree, cream cheese, coconut cream, coconut sugar, pumpkin pie spice, sea salt, and vanilla extract. Blend until creamy, using the tamper as you need to to get everything going and blended. Add the arrowroot starch and blend again.
- Pour the cheesecake filling in the baking pan with the crust. Top with the crushed Granola Clusters Pumpkin Spice. Bake 50-55 minutes until the sides are golden brown and a toothpick comes out clean. The middle will still look darker and slightly undercooked, but it will firm as it cools.
- Allow the cheesecake to cool at room temperature for 1-2 hours, before transferring to the fridge for 6-8 hours to completely set. Cut into 9 squares.
Notes
Empower Bar Baking Mix
Granola Clusters Pumpkin Spice
Storage: keep cheesecake squares in an airtight container at room temperature for up to 10 days, in the fridge for up to 2 weeks.
Prep Tip: the day before, soak the cashews and put a can of coconut milk in the fridge for the coconut cream.