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This came is an email from the Sweet Freedom Company and looked nice.
Gingerbread Pumpkin Cheesecake Bars
These vegan friendly, tasty treats are a sure fire way to wow your friends and family. They only take just 15 minutes to make and then you can kick back and relax as the bars set overnight in the fridge or in the freezer for a few hours.
serves 8, ready in 15 minutes
Ingredients
for the crust:
200g Speculoos biscuits (can use oatcakes or oat based biscuits.)
3 tbsp vegan butter
for the filling:
425g tin/can of pumpkin puree
280g raw cashews, soaked overnight
1 tbsp almond milk
2 tbsp Sweet Freedom Dark
1 tbsp Sweet Freedom Original
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Choc Shot to drizzle over the finished cheesecake
Instructions
In a food processor, blitz the biscuits to a fine powder. Add the butter and pulse a few more times to combine; the texture should resemble wet sand and start clumping together. Alternatively, you can rub the ground biscuits and butter together in a large bowl, using your fingers.
Press the crust mix into the bottom of a 20 x 13 cm (8 x 5.5 inches) rectangular tin, making sure it is completely even. Place in the fridge while you get on with the filling.
Blend half of the cashews with all of the remaining ingredients in a high-speed blender or food processor. When the mixture starts to look creamy and evenly blended, add the remaining cashews little by little; adding them all at once along with the other ingredients could stall your blender/food processor, especially since the filling needs to be very thick.
When the filling is nice and thick and creamy, pour it over the cheesecake crust. Smooth over the top with a spatula to make it even. Chill in the fridge overnight, or at least a couple of hours in the freezer to set completely.
Using a sharp knife, carefully slice the cheesecake into 8 evenly-shaped bars. Place these on a plate and drizzle over your Choc Shot. Enjoy!
These bars keep in the fridge for up to 3 days, or for a couple of months in the freezer.
Recipe courtesy of The Vegan Cookie Fairy - www.thevegancookiefairy.com
Gingerbread Pumpkin Cheesecake Bars
These vegan friendly, tasty treats are a sure fire way to wow your friends and family. They only take just 15 minutes to make and then you can kick back and relax as the bars set overnight in the fridge or in the freezer for a few hours.
serves 8, ready in 15 minutes
Ingredients
for the crust:
200g Speculoos biscuits (can use oatcakes or oat based biscuits.)
3 tbsp vegan butter
for the filling:
425g tin/can of pumpkin puree
280g raw cashews, soaked overnight
1 tbsp almond milk
2 tbsp Sweet Freedom Dark
1 tbsp Sweet Freedom Original
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Choc Shot to drizzle over the finished cheesecake
Instructions
In a food processor, blitz the biscuits to a fine powder. Add the butter and pulse a few more times to combine; the texture should resemble wet sand and start clumping together. Alternatively, you can rub the ground biscuits and butter together in a large bowl, using your fingers.
Press the crust mix into the bottom of a 20 x 13 cm (8 x 5.5 inches) rectangular tin, making sure it is completely even. Place in the fridge while you get on with the filling.
Blend half of the cashews with all of the remaining ingredients in a high-speed blender or food processor. When the mixture starts to look creamy and evenly blended, add the remaining cashews little by little; adding them all at once along with the other ingredients could stall your blender/food processor, especially since the filling needs to be very thick.
When the filling is nice and thick and creamy, pour it over the cheesecake crust. Smooth over the top with a spatula to make it even. Chill in the fridge overnight, or at least a couple of hours in the freezer to set completely.
Using a sharp knife, carefully slice the cheesecake into 8 evenly-shaped bars. Place these on a plate and drizzle over your Choc Shot. Enjoy!
These bars keep in the fridge for up to 3 days, or for a couple of months in the freezer.
Recipe courtesy of The Vegan Cookie Fairy - www.thevegancookiefairy.com