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1
In a food processor, pulse the oats until you reach a rough flour texture.
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2
Add the walnuts, dates and sweetener and pulse until a ball starts to form.
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3
Transfer the dough to an 8x8 baking dish, spread and press to the bottom of the pan.
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4
In a small mixing bowl, mix together the coconut butter or cream cheese, xylitol and vanilla.
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5
Gently spread over the base layer and place dish in the freezer.
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6
In the same bowl that you used for the coconut butter (no need to dirty another bowl) combine the pumpkin, honey, cinnamon, pumpkin pie spice and vanilla.
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7
Add the flour to the mixture and mix until the batter is well thickened.
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8
If you taste it at this point, it will taste a little grainy, but dont worry!
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9
When chilled, everything dissolves and firms up nicely for great tasting bars with a soft bite!
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10
Remove dish from the freezer.
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11
Spread the pumpkin layer over the cheesecake layer and then place in the freezer for another 30 minutes.
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12
Cut into 9 to 12 squares and enjoy immediately for a chilled treat or allow to sit out for a bit for a true cheesecake experience.
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13
Store covered in the freezer for up to 2 weeks or keep in the fridge for 1 week.
