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No-Bake Paleo Pumpkin Cheesecake Bars

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So excited to share this No-bake paleo pumpkin cheesecake bars recipe with you! I wanted to show how you can use collagen in just about anything. For this recipe, I thought Further Food Vanilla Collagen worked perfectly instead of using vanilla extract. With the added protein and beauty benefits, why not!? What are some favorite ways you like to use collagen?

Further Food Nutritionist Commentary:

With collagen peptides, vanilla, tremella mushrooms and monk fruit Further Food Vanilla collagen is the perfect addition to any diet or sweet dish. Collagen helps to support healthy bones and joints, aids in muscle repair and also promotes healthy hair and nails. Vanilla contains antioxidants that help prevent the body from damage caused by free radicals. Tremella mushrooms also referred to as "beauty mushrooms" hydrate the skin and help maintain a healthy complexion. Finally, monk fruit is a great alternative to sugar and other artificial sweeteners since it is all-natural and also has a low glycemic index.

By Camryn Goldstein
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No-Bake Paleo Pumpkin Cheesecake Bars

  • Prep Time:30 minutes (+2 hours of freezing)
  • Cook Time:N/A
  • Servings: 10

Ingredients

Filling:
1 cup raw cashews (soaked for at least 30 minutes)
1/2 cup pumpkin puree (canned)
3-4 tablespoons pure maple syrup
1/2 cup full fat coconut milk
1/2 scoop Further Food Vanilla Collagen or 1/2 tsp vanilla extract
1 teaspoon pumpkin spice
1/2 teaspoon ground cinnamon

Crust:
1 cup Medjool dates (soaked for at least 30 min)
1/2 cup pecans
1/2 cup walnuts
1/4 cup coconut flakes
1/2 teaspoon cinnamon
dash of pink Himalayan salt

Almond Butter Salted Caramel:
1/4 cup almond butter
2 tablespoons pure maple syrup
1 tablespoon coconut oil
pinch of sea salt

Instructions

  1. To make the crust: Add the pecans, walnuts, and coconut flakes to a food processor and process until broken down and crumbly. Add in the dates, cinnamon, and salt and process until well mixed and the mixture begins to form a ball.
  2.  Transfer to a parchment paper-lined 8×8 pan and press out evenly. Place in the freezer.
  3. To a food processor or high powered blender, combine all filling ingredients and blend until texture is smooth. At this point, taste to see if you need to add more maple syrup for sweetness or spices for that pumpkin spice flavor.
  4. Take the crust out of the freezer and pour filling mixture over the crust. Spread evenly.
  5. Place cheesecake in the freezer for up to two hours to set.
  6. 15 minutes before serving, prepare the caramel sauce by combining all ingredients into a small bowl and heating in the microwave for 30-sec increments until fully combined or in a small saucepan on medium heat.
  7. Drizzle caramel sauce over the bars and sprinkle with coarse salt for a salted caramel flavor. (highly recommended!)
  8. Serve immediately, makes 16 small bars.
  9. For storage, place in the fridge for up to a week or in the freezer and thaw naturally for 30 minutes or 15 seconds in the microwave.
To make the crust: Add the pecans, walnuts, and coconut flakes to a food processor and process until broken down and crumbly. Add in the dates, cinnamon, and salt and process until well mixed and the mixture begins to form a ball.  Transfer to a parchment paper-lined 8×8 pan and press out evenly. Place in the freezer. To a food processor or high powered blender, combine all filling ingredients and blend until texture is smooth. At this point, taste to see if you need to add more maple syrup for sweetness or spices for that pumpkin spice flavor. Take the crust out of the freezer and pour filling mixture over the crust. Spread evenly. Place cheesecake in the freezer for up to two hours to set. 15 minutes before serving, prepare the caramel sauce by combining all ingredients into a small bowl and heating in the microwave for 30-sec increments until fully combined or in a small saucepan on medium heat. Drizzle caramel sauce over the bars and sprinkle with coarse salt for a salted caramel flavor. (highly recommended!) Serve immediately, makes 16 small bars. For storage, place in the fridge for up to a week or in the freezer and thaw naturally for 30 minutes or 15 seconds in the microwave.

Nutrition Information

Per Serving: Calories: 277; Total Fat: 19 g; Saturated Fat: 7 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 24 mg; Potassium: 95 mg; Carbohydrate: 24 g; Fiber: 4 g; Sugar: 17 g; Protein: 5 g

Nutrition Bonus:

Vitamin C: 1%; Vitamin A: 28%; Iron: 7%; Calcium: 11%

A vanilla bean dream in every scoop! Learn more here! 

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