no bake pumpkin bars with a cream cheese swirl

try the vegan protein here >

DIFFICULTY: EASY
TOTAL TIME: 5 HOURS
SERVES: 12 BARS
MACROS PER BAR:

WITH PROTEIN, PUMPKIN PUREE, CINNAMON, CASHEW BUTTER AND A VEGAN CREAM CHEESE SWIRLED IN AND TOPPED WITH PECAN HALVES 

INGREDIENTS: 

• 1 CUP CINNAMON CEREAL PROTEIN POWDER
• 1 CAN PUMPKIN PUREE
• 2 TBSP MAPLE SYRUP *OPTIONAL*
• 1 CUP CREAMY CASHEW BUTTER
• ½ TSP SEA SALT
• 1 TSP VANILLA EXTRACT

FOR CREAM CHEESE SWIRL:

• 1 CUP VEGAN CREAM CHEESE
• ⅓ CUP POWDERED MONK FRUIT 
• ¼ TSP VANILLA EXTRACT
• 1 TSP PUMPKIN PIE SPICE
• 20-25 PECAN HALVES (FOR TOPPING)

1. TO A MIXING BOWL, ADD IN PROTEIN POWDER, PUMPKIN PUREE, SWEETENER OF CHOICE, CASHEW BUTTER, SALT AND VANILLA. MIX UNTIL COMBINED. SET THE BOWL ASIDE.
2. IN A SMALLER BOWL MIX TOGETHER THE VEGAN CREAM CHEESE, MONK AND VANILLA. 
3. GRAB A BAKING DISH AND LINE IT WITH PARCHMENT PAPER. POUR IN THE PUMPKIN MIXTURE FIRST AND SPREAD OUT EVENLY. ADD SEPARATE SPOONFULS OF THE CREAM CHEESE MIXTURE WITH THE PUMPKIN PIE SPICE DUSTED OVER TOP. TAKE A KNIFE OR A TOOTHPICK AND CREATE A SWIRLED PATTERN IN THE BARS.
4. PLACE THE PECANS IN 4-5 EVEN ROWS. FREEZE FOR 4-5 HOURS AND SERVE! TOP WITH COCONUT WHIPPED CREAM ;)