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Gluten Free Nutella Pumpkin Cheesecake Bars
Serves 8 |
Not only is this tasty dessert gluten free, it is also egg free and nut free.
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Ingredients:
| 1/4 cup maple syrup |
| 1 cup pumpkin puree |
| 1/3 cup nut free Nutella |
| 8 oz cream cheese |
| 10 dates |
| 1 cup gluten free rolled oats |
| 2 tablespoons water |
| 1/2 cup gluten free oat flour |
Directions:
- Preheat oven to 350° F.
- Pour rolled oats into a blender. Pulse until coarse and broken up. Transfer to a bowl and set aside.
- Pour water and dates into the same blender. Puree until thickened and well mixed.
- Transfer prune mixture to a bowl. Add oat flour and mix well.
- Pour prune mixture into a medium baking pan. Place in oven and bake for 5 minutes.
- As crust is baking, combine maple syrup, pumpkin puree and cream cheese in a mixing bowl. Mix together well.
- Pour pumpkin filling into crust. Spoon Nutella on top of pumpkin. Use a knife to create swirls in filling.
- Place back in the oven and bake for an additional 25 minutes.
- Remove from oven and allow to cool before serving.
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Gluten Free Nutella Pumpkin Cheesecake Bars
Serves 8
Ingredients:
| 1/4 cup maple syrup |
| 1 cup pumpkin puree |
| 1/3 cup nut free Nutella |
| 8 oz cream cheese |
| 10 dates |
| 1 cup gluten free rolled oats |
| 2 tablespoons water |
| 1/2 cup gluten free oat flour |
Directions:
- Preheat oven to 350° F.
- Pour rolled oats into a blender. Pulse until coarse and broken up. Transfer to a bowl and set aside.
- Pour water and dates into the same blender. Puree until thickened and well mixed.
- Transfer prune mixture to a bowl. Add oat flour and mix well.
- Pour prune mixture into a medium baking pan. Place in oven and bake for 5 minutes.
- As crust is baking, combine maple syrup, pumpkin puree and cream cheese in a mixing bowl. Mix together well.
- Pour pumpkin filling into crust. Spoon Nutella on top of pumpkin. Use a knife to create swirls in filling.
- Place back in the oven and bake for an additional 25 minutes.
- Remove from oven and allow to cool before serving.
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