Recipe by Alexandra Courts 

It’s about time that we posted sometime pumpkin-related! Ditch your Starbucks PSL (wow, what a pity) and make these sweet treats instead.

   INGREDIENTS:

For the blondie base….

• 1 1/2 cups raw macadamia nuts, soaked overnight
• 2 1/2 cups dates, soaked if desired
• 1 cup shredded unsweetened coconut
• 2 tbsp ground flaxseed

For the pumpkin cheesecake filling…

• 1 can pumpkin puree
• 1 can full fat coconut milk (including coconut oil at the bottom of the can)
• 2 cups raw cashews, soaked overnight
• 3/4 cup raw agave nectar
• 2 tbsp cinnamon
• 1 tbsp nutmeg
• 1 tsp ginger

Directions…

1. Blend macadamia nuts, dates, coconut and flax until thoroughly ground and incorporated. Press mixture into the base of an eight-inch square cake pan lined with wide strips of parchment paper. Ensure that base is flat to form an even crust.
2. Blend cheesecake filling ingredients until smooth and creamy in consistency. Add more agave if necessary to further smooth.
3. Pour cheesecake filling onto base and allow blondies to freeze for 1-2 hours or overnight if possible. If freezing overnight, allow blondies to thaw at room temperature for about 20-30 minutes before slicing.
4. Garnish with toppings of choice. Pictured is a dash of cinnamon and shredded unsweetened coconut.

Enjoy! Makes approximately 12 blondies.