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Paleo Pumpkin Swirl Cheesecake Squares

  • 9 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


For the crust:
2 cups raw pecans
2 tablespoons coconut oil
2 tablespoon of creamy almond butter
¼ cup coconut flour
¼ cup pure maple syrup, grade B
few dashes of cinnamon
few dashes of pumpkin pie spice
few dashes of ground cloves
few pinches of pink himalayan salt
For the filling:
2 cups raw cashews (soaked for at least 4 hours, overnight is better)
½ cup coconut oil, liquid
¼ cup + 1 tablespoon pure maple syrup, grade B
¼ cup unsweetened vanilla almond milk
1 tablespoon vanilla extract
1 cup zucchini, peeled & diced
¼ cup of coconut palm sugar
¼ teaspoon pink himalayan salt
juice of one or two lemons to taste
1 cup of canned pumpkin
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon ground cloves

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