The IDEAL Fall treat! Made with our limited edition Pumpkin Spice Coconut Cookies look no further for the perfect blend of aromatic spices, soft Coconut Cookie crust and creamy vegan cheesecake filling. These bars are meant to be enjoyed!

Big thanks @feastingonfruit for sharing this recipe with us!

What You'll Need

1 bag Emmy’s Organics Pumpkin Spice Coconut Cookies
3/4 cup (90g) almond flour
3 tbsp (25g) coconut oil
1/4 tsp salt

Pie Layer
1 15oz can (425g) pumpkin puree
1/4 cup (80g) maple syrup
1/4 cup (40g) coconut sugar
1/2 cup (120g) full fat coconut milk
3 tbsp (23g) arrowroot or tapioca starch
1 tbsp pumpkin pie spice
1 tsp vanilla extract

Cheesecake Layer
8oz dairy-free cream cheese, softened
1/2 cup (120g) coconut cream
1/2 cup (120g) pumpkin puree
1/4 cup (40g) coconut sugar
1 tsp pumpkin pie spice
Coconut whipped cream + crumbled Pumpkin Spice Coconut Cookies for topping

Preheat the oven to 350°F. In a food processor, blend the cookies and almond flour. Add the coconut oil and salt, processing to form a moist crumble.

Press firmly into the bottom of an 8x8” pan lined with parchment paper. Blend all the ingredients for the pie layer until smooth and combined. Pour on top of the crust and smooth the top.

Bake 40-45 minutes at 350°F, the middle should no longer jiggle and the edges will be browned when it’s done. Cool 1 hour, then chill 4+ hours.

Combine the cheesecake layer ingredients in a mixing bowl, and whip with a hand mixer until fluffy and smooth. Spread on top of the cooled pie layer. Spread the coconut whipped cream on top, and garnish with cookie crumbles. Refrigerate 4+ hours for the cheesecake layer to set. Slice and eat!


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