Baked Vegan Pumpkin Cheesecake Bars

Bahan-bahan (16 porsi)

• 1 cup (112g) unsalted walnuts and pecans ((or just use one of the two))
• 20 g inger snap cookies
• Pinch of sea salt
• 5 tablespoons (30g) unsweetened cocoa powder
• 2 tablespoons melted coconut oil
• 1 cup (140g) raw cashews ((soaked for 8 hours/overnight and drained well))
• 1/2 cup (120g) solidified coconut cream ((refrigerated 24 hours)*)
• 1 cup (170g) vegan cream cheese, (softened** (Tofutti brand recommended))
• 1/3 cup (100g) pure maple syrup
• 2 1/2 tablespoons lemon juice
• 2 1/2 tablespoons melted coconut oil
• 1 1/2 tablespoon arrowroot powder or cornstarch
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1 1/4 cups (300g) pumpkin purée
• 2 tablespoons pure maple syrup
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg, (freshly grated recommended)
• 1/2 teaspoon allspice