Pumpkin Cheesecake Bars

For the crust: Blend 1 bag of Purely Elizabeth pumpkin cinnamon granola with 1/3 cup of MCT oil. Press the blended mixture down onto an 8x8 inch pan lined with parchment paper.

For the cheesecake: Soak 1 1/2 cups of raw cashews for 3 hours. Then, combine the soaked cashews with 1/3 cup maple syrup, 1/3 cup MCT oil, a hefty 1/2 cup organic pumpkin, 1 tablespoon vanilla extract, the juice of one lemon, and cinnamon in a blender. Blend until completely smooth. Pour this cheesecake mixture over the prepared crust. Add a sprinkle of cinnamon on top. Place the pan in the freezer and let it set for a few hours before serving.