• Soak raw cashews with hot water for 1 hour, or room temperature water overnight. Rinse and drain.
• Line an 8x8 baking sheet with parchment paper.
• Add the graham cracker crust ingredients: Graham crackers and dairy-free milk to a blender and blend until sticky. Press the mixture into the prepared pan.
• To the same blender, add the pumpkin layer ingredients: soaked and drained cashews, Medjool dates, pumpkin puree, pumpkin pie spice, and vanilla pea protein (optional). Blend until smooth and creamy.
• Pour pumpkin cheesecake mixture over the crust and spread it out evenly.
• Add dark chocolate and almond butter to a bowl and melt in the microwave until completely smooth.
• Gently pour melted chocolate over pumpkin layer and smooth it out with a spatula.
• Place in the freezer and freeze for at least 1 hour.
• Cut into bars and sprinkle extra pumpkin pie spice on top.
• Enjoy with your favorite whipped cream.

Notes:

• *Soak raw cashews in hot water for an hour or room temperature water overnight with a pinch of salt. This can help our bodies digest them better.

  ** Pumpkin puree NOT pumpkin pie filling. There should be only one single ingredient.

  *** I love using Nuzest pea protein. It can add extra protein and a make the texture less wet.