No Bake Pumpkin Cheesecake Bars

For the Crust:

• 1 package Graham Crackers

• 1/2 stick (4 tbsp) unsalted butter (melted)

• 1 tbsp maple syrup

• 1 tbsp coconut or date sugar

For the Cheesecake:

• 3/4 cup soaked cashews

• 1/2 cup pumpkin

• 1/2 cup coconut cream or all the cream from the top of coconut milk can

• 1/4-1/3 cup maple syrup

• 1 tbsp pumpkin pie spice

Directions:

1. Line your 8x8 pan with parchment paper and spray with oil

2. Crush the graham crackers and put in the food processor along with the maple syrup and sugar and pulse a few times

3. Melt the butter and add it to the processor. Pulse until the mixture starts to clump together

4. Dump the mixture into your pan and press down with your hands to make a flat crust. Set in freezer

5. Mix all the cheesecake ingredients together, add to the food processor and blend until completely smooth (should not be gritty so keep pureeing until smooth)

6. Pour the pumpkin mixture onto the crust and smooth out with rubber spatula

7. Set in the freezer overnight then remove and cut into squares