Low-Carb Pumpkin Cheesecake Chocolate Bars

Ingredients

• ¹/₂ cup almond butter or nut butter of choice (125 g/ 4.4 oz)
• ¹/₄ cup coconut butter (63 g/ 2.2 oz)
• 2 tbsp virgin coconut oil (30 ml)
• 2 tsp sugar-free vanilla extract
• ¹/₂ cup powdered low-carb sweetener such as Erythritol or Swerve (40 g/ 1.4 oz)
• ¹/₄ cup slivered or flaked almonds (54 g/ 1.9 oz)
• 2 tbsp flaxseed (21 g/ 0.7 oz)
• 2 tbsp whey protein powder or egg white protein powder (13 g/ 0.5 oz)
• 2 tbsp chia seeds (16 g/ 0.6 oz)
• ¹/₃ cup pumpkin seeds or sunflower seed (43 g/ 1.5 oz)
• ¹/₄ cup unsweetened shredded coconut (19 g/ 0.7 oz)
• ¹/₂ tsp cinnamon
• ¹/₂ cup heavy whipping cream, divided (120 ml/ 4 fl oz)
• 1 ¹/₂ tsp gelatin powder or 1 ¹/₂ gelatin sheets
• 1 block cream cheese or mascarpone (227 g/ 8 oz)
• ¹/₄ cup pumpkin puree (50 g/ 1.8 oz)
• ¹/₃ cup powdered low-carb sweetener such as Erythritol or Swerve (53 g/ 1.9 oz)
• 1 tsp sugar-free vanilla extract
• 1 tsp cinnamon
• ¹/₂ tsp ground nutmeg
• ¹/₄ tsp sea salt
• 225 g 90% dark chocolate chips (8 oz)

Instructions

1. Line a loaf pan with parchment paper or use silicone mold cake bars and set aside.
2. Start by making the granola crust layer. In a medium mixing bowl, place all the wet ingredients almond butter, coconut oil, vanilla and coconut butter.
3. Microwave for 30 seconds, stir and repeat until the coconut oil is fully melted. Combine with the nut butter. Stir in the sweetener and microwave for an extra 30 seconds to incorporate well.
4. In another bowl mix all of the remaining dry ingredients for the granola crust layer. Pour in the nut butter mixture and mix to combine.
5. Spoon into the prepared loaf pan or silicone mold cake bars. Flatten the surface with a spatula. Freeze for 20 minutes or until set.
6. Prepare the pumpkin cheesecake layer. Pour half of the cream (¹/₄ cup/ 60 ml) in a saucepan and sprinkle in the gelatin. Heat over a low heat and stir until the gelatin has dissolved. Set aside and let it cool down slightly. (If you're using gelatin sheets, soak them in water until soft before adding to the cream.)
7. In a large bowl beat cream cheese, the remaining half of the whipping cream (¹/₄ cup/ 60 ml), pumpkin puree until light and fluffy, powdered sweetener, vanilla, cinnamon, nutmeg, and salt.
8. Drizzle in the cream & gelatin mixture while beating until no lumps remain.
9. Spoon the batter over bar crust and smooth top with an offset spatula and place in the freezer. Refrigerate until set, at least 1 hour or overnight.
10. Remove from the pan by grabbing the sides of the parchment paper. Using a sharp knife, cut into 16 bars (unless using silicone molds), and then place in the freezer for 30 to 60 minutes.
11. While the cheesecake is chilling, prepare the dark chocolate coating by melting the chocolate chips. Let it cool to room temperature before coating the bars.
12. Remove the cheesecake bars from the fridge. Using two forks, dip each bar in the melted chocolate until evenly covered.
13. Continue until all the bars are covered. Drizzle any remaining chocolate on top. Refrigerate until firm.
14. Store in the fridge for up to 5 days, or freeze for up to 3 months.

Nutrition (per bar)