1.5 cups soaked cashews (about 10–12 hours in warm water)
1/2 cup gluten-free old fashioned oats (I used Bob’s Red Mill)
1/2 cup maple syrup (can sub honey or agave)
¼ cup coconut oil (melted and cooled)
⅓ cup vanilla unsweetened almond milk (can sub your preferred milk)
1 tablespoon lemon juice
vanilla extract
Pumpkin Swirl:
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
Crust:
2 cups gluten-free oats (I used Bob’s Red Mill)
2 cups pitted medjool dates
1/2 cup almond butter (or your favorite nut butter)
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
Toppings:
1/3 cup pecans (can sub whatever nut you’d like)
Instructions
In a food processor, pulse together oatmeal, dates, almond butter and cinnamon until a “dough” is formed, the ingredients should be well blended together
Spray an 8×8 baking dish or line it with parchment paper and press the crust into the dish
Wipe out the food processor to get rid of extra crumbs (no need to fully clean) and place the “cheesecake” ingredients in the food processor
Pulse together until it is a doughy, creamy consistency
Leave to the side for now and beat together the pumpkin and pumpkin spice together with a kitchen aid OR you can wipe out your food processor and use that
Add the “cheesecake” mixture on top of the crust, spreading evenly
Add a spoon of the pumpkin mixture on top of each “cheesecake”
Swirl together gently with the end of a spoon or knife (mine didn’t turn out as pretty as I wished!)
Add pecans on top
Pop in the fridge for about 2-3 hours or until firm
Enjoy! Will stay good in fridge for 4-5 days or 2 weeks in freeze