[RECIPES] Gluten-Free Vegan Pumpkin Cheesecake Bars - backup

Gluten-Free Vegan Pumpkin Cheesecake Bars

Thank you for a wonderful recipe 📸 Gina Fontana, @HealthyLittleVittles.  

Recipe creator's comment: "These Gluten-Free Vegan Pumpkin Cheesecake Bars are the perfect naturally sweetened Fall pumpkin dessert! A delicious gluten-free, grain-free crust made with banana flour filled with a no-bake vegan pumpkin cheesecake filling and then placed in the fridge to set up overnight.😊 "

Easy prep          🌟🌟🌟

Sugar (non sugar)     🌟🌟🌟

Diabetes-friendly  🌟🌟🌟

💚Healthy Tips💚 

Have you tried banana flour for your meals? It is getting one of the major alternatives of wheat flour.

Green banana(unripe) flour is gluten-free flour made from ground, unripe green bananas. Yellow bananas won’t work to make flour because they’re too soft and sticky. Green banana flour has some incredible benefits for your health, blood sugar, and digestion, so let’s explore this awesome gluten-free alternative. 

Fiber-rich unripe green banana flour contains resistant starch, a type of fiber that may aid in managing weight and type 2 diabetes. 

“As consumers are unlikely to eat sufficient amounts of vegetables and other fiber-rich foods directly, the supplementation of pasta with unripe banana flour can play an important role in achieving health benefits,” says Edith Agama-Acevedo, lead researcher at the Centro de Desarrollo de Productos Bióticos del IPN in Mexico. 

According to a study in the Journal of Food Science, published by the Institute of Food Technologists, supplementing spaghetti with unripe banana flour may be a healthy addition since banana flour contains antioxidants and fiber.😲

Excellent reasons for incorporating Banana Flour into your diet!😋



  • 2 cups banana flour 
  • 1/2 cup sunflower seed butter (or another nut/seed butter) 
  • 1/4 cup dairy-free (plant) butter 
  • 1/2 teaspoon cinnamon pinch of salt 
  • 1 teaspoon pure vanilla extract 
  • 1/3 cup maple syrup 
  • 2 tablespoons water

Pumpkin Cheesecake Filling

  • 1 can pure pumpkin puree (not pumpkin pie filling) 
  • 1/2 cup (1 stick) dairy-free (plant) butter 
  • 1 can coconut cream (solid part only) 
  • 1/4 cup coconut oil 
  • 1/3 cup maple syrup 
  • 1.5 teaspoons pumpkin pie spice 
  • 1/4 teaspoon salt 
  • 1 teaspoon pure vanilla extract 
  • 1/4 teaspoon cinnamon (use 1/2 teaspoon if your pumpkin pie spice doesn't contain cinnamon)

Do you want to know how to make this Gluten-Free Vegan Pumpkin Cheesecake Bars Recipe?

Go and check the full directions on Healthy Little Vittles!

BLUEBERRY GUACAMOLE from Healthy Little Vittles, Gluten-Free, Vegan, Plant-Based Recipes.

A Tasty habit for you!

Natural diabetes management that are doctor approved, with clinically substantiated ingredients.