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Pumpkin Gingerbread Cheesecake Bars

Pumpkin Gingerbread Cheesecake Bars

  • Recipe by: SpamellaB
  • SpamellaB is a fantastic recipe creator and food stylist with beautiful imagery and delicious recipes. From sweet delights to savoury feasts she is an expert in her field.
Serves 1
Prep time: 0min
Cooking time: 0min

Gluten-free, low carb, high protein, no refined sugar and made from some of Autumns favourite spice! 

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  • 1.

    Preheat oven to 190 degrees and a grease or line a baking tray with parchment paper

  • 2.

    In a large mixing bowl add together the almond flour, coconut flour, sweetener, ginger and cinnamon

  • 3.

    Add the milk and mix together to make a dough (add a little more milk or water if it is still crumbly until a soft dough comes together / if too wet add a little more almond flour)

  • 4.

    Press the base mixture into a tin using your fingers to push down the mixture and spread evenly

  • 5.

    Bake for around 10 minutes until golden

  • 6.

    Whilst baking, mix together the pumpkin ingredients and and blitz in a blender until thick and smooth

  • 7.

    Remove the base from the oven and top with the pumpkin mixture and spread evenly to cover the base

  • 8.

    Return to the oven and bake for around 30 minutes until set and golden

  • 9.

    Once cooked set aside and leave to completely cool

  • 10.

    Once cooling you can start to make the chocolate topping. Melt the coconut oil and date syrup in a small pan and whisk in the cacao powder to form a smooth chocolate liquid that can easily be poured

  • 11.

    Spoon over the set pumpkin layer and cover completely and place in the fridge to chill (3-4 hours or overnight is best)

  • 12.

    Once set completely, remove from the fridge and slice into bars and enjoy!

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