Paleo Pumpkin Swirl Cheesecake Squares from Vanessa of Clean Eating with a Dirty Mind

INGREDIENTS

For the crust:

2 cups

raw pecans

2 tbsp

coconut oil

2 tbsp

creamy almond butter

1/4 cup

coconut flour

1/4 cup

pure maple syrup, grade B

few dashes of cinnamon

few dashes of pumpkin pie spice

few dashes of ground cloves

few pinches of pink himalayan salt

For the filling:

2 cups

raw cashews (soaked for at least 4 hours, overnight is better)

1/2 cup

coconut oil, liquid

1/4 cup

+ 1 tablespoon pure maple syrup, grade B

1/4 cup

unsweetened vanilla almond milk

1 tbsp

vanilla extract

1 cup

zucchini, peeled & diced

1/4 cup

coconut palm sugar

1/4 tsp

pink himalayan salt

juice of one or two lemons to taste

1 cup

canned pumpkin

1/2 tsp

cinnamon

1/2 tsp

pumpkin pie spice

1/2 tsp

ground cloves