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Pumpkin Nutella Cheesecake Bars (egg free nut free gluten free)

September 16, 2014 by Laura Leave a Comment

These Pumpkin Nutella Cheesecake Bars so rich and creamy.  They are also egg free, nut
free and gluten free.  I used my own nut-free nutella to create a safe treat.
Pumpkin Nutella Cheesecake Bars (gluten free egg free)- Pumpkin and nut-free nutella cheesecake bars
Time is counting down for my first half marathon.  LOL…I still can’t believe I’m going to
do it.  #crazylady  I’m excited and scared all at the same time.  The weather’s being a little crazy
at the moment being hot and humid in the 80’s last week when it suddenly dropped to a high of
52 degrees.  Talk about a shock to the system.  The predicted forecast for this weekend is a
high 74 with an 80% chance of rain!! Oh well…
Pumpkin Nutella Cheesecake Bars (gluten free egg free)- Pumpkin and nut-free nutella cheesecake bars
But now, I’m completely confused as how I should dress.  It’s cold enough in the morning for
pants, a long shirt and mittens.  Have any of you completed a marathon or long distance run?
I’d love to hear some last minute advice or tricks.  As the event comes closer, I’m freaking out…
it’s the small little details I tend to think about leading into new territory. #fearoftheunknown.
Running became one of those challenges I’ve decided to give myself.  I barely consider myself  a 
runner, given the fact that I don’t really enjoy it and I haven’t been out much this year.
So why the heck am I running?
Good question.
It all started 6 years ago after I had Sir.  I was
so overwhelmed with being a new mom.  I was also completely stressed out and overweight (a
good 30 pounds) that I decided to do something about it.   This was when the 2014 Winter
Olympics started.  I drew inspiration from how strong all the athletes were.  They had complete
dedication year round to achieve the level of success of the Olympics.  I decided right then and
there, I would run my first 5K.
Pumpkin Nutella Cheesecake Bars (gluten free egg free)- Pumpkin and nut-free nutella cheesecake bars
And I did.  I don’t have a history of running but I was a gymnast.  Gymnastics and running
are so different.  Short bursts of energy vs long aerobic runs were very hard to adjust to.
Gymnastics taught me to be competitive and achieve goals.   A great part of running was being
able to achieve a goal over several weeks, it made me feel empowered.  And I felt strong.
This year I decided to test myself again.  I’ve been able to run on the elliptical easily for 8
miles and usually would run 3 miles outside.  Why not try running 8 miles for real, outside?  And
I did it, without too much pain either.  So then I pushed for 10 miles.  And then just to be sure,
I did 10 miles again.  It made me think maybe I could really finished half marathon.  This will
be the ultimate physical challenge for me.
Pumpkin Nutella Cheesecake Bars (gluten free egg free)- Pumpkin and nut-free nutella cheesecake bars
These pumpkin bars are my latest and greatest baking challenge.  I mentioned before we can
tolerate dairy.  I’ve attempted eggless cheesecake a few times only to be disappointed This is
a very loose (and a little healthier) version of the Cheesecake Factory’s pumpkin cheese cake.
I only tasted a sample once but I swear I can still taste it.  This version is egg free and uses the
nut free nutella. Follow me for up to date information and see the newest things I’m creating.
PETITE ALLERGY TREATS -> FACEBOOK – INSTAGRAM – PINTEREST– TWITTER – GOOGLE+
And don’t for get to enter to WIN a SuperSeedz 8 back and make some nut free nutella

 

Pumpkin Nutella Cheesecake Bars (gluten free egg free nut-free) 

Author: Laura @ Petite Allergy Treats

Ingredients

Filling

  • 1 cup pumpkin puree
  • 8 oz cream cheese
  • 1/4 cup maple syrup
  • 1/3 cup nut free nutella

CRUST

  • 1 cup GF rolled oats
  • 1/2 cup GF oat flour
  • 10 prunes or dates
  • 2 T water

Directions

  1. Crust: In a food processor pulse chop  rolled oat until slightly broken.  Set aside
  2. Without cleaning processor add prunes and water and puree until smooth.   Mixture will be thick.
  3. In a separate bowl mix prunes and flour.
  4. Press into an 8×8 pan.
  5. Bake for 5 minutes.
  6. Filling: Soften cream cheese and blend with pumpkin puree and maple syrup.
  7. Pour onto crust.
  8. Drop spoonfuls of nut free nutella on top.  Drag a knife through to make swirls.
  9. Bake for 25 minutes.  Allow to cool completely before cutting.
Some other things you may like:
Nut-Free Nutella- GF, dairy free, made w/pumpkin seeds
Skinny Pumpkin Pie Shake
Pumpkin Cinnamon Rolls-gluten free, vegan
Pumpkin Nutella Cheesecake Bars (gluten free egg free)- Pumpkin and nut-free nutella cheesecake bars

Filed Under: chocolate, dessert Tagged With: chocolate, gluten free, nutella, peanut free, pumpkin, pumpkin seed butter, soy free, tree nut free

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