Clean Eating Pumpkin Dairy-Free Ice Cream Squares - Paleo recipe

A few months ago I made an awesome paleo chocolate chip cheesecake recipe and thus entered into my fascination with soaked cashews. Have you ever used soaked cashews? If not, you are missing out!

They basically can become a dairy base for a variety of desserts or cheese like dips...and it's clean and paleo!

Recently I wanted to make a pumpkin cheesecake using the soaked cashew method, but was pressed for time so it resulted in an ice-cream like dessert that I cut into squares. I personally would (and did) eat the 'batter' without waiting for it to freeze, but if you want the ice cream like feel, leave it in the freezer for a while.

Pumpkin "Ice Cream" Bars

.5 lb cashews, soaked for 8 hours, drained
1/2 - 3/4 c honey, depending on preferred sweetness
1/2 coconut oil, or grassfed butter if you are okay with that (which I totally am)
a few shakes of salt
a drizzle of vanilla
3/4 c pumpkin puree (from roasted pie pumpkin preferred)
1/4 - 1/3 c water to reach consistency

Place cashews in food processor and process until smooth, add remaining ingredients and process until combined well, using the water to help the batter reach a soft serve consistency. Spread into a 9x13 pan lined with parchment paper, or a 9x9 dish for thicker bars. Place into freezer for several hours until frozen--Enjoy!

So far I have eaten them which some dark chocolate, gluten free chocolate cookies (Happy Family Best Friends), and all alone. My husband thinks peanut butter would go awesome with them and I think caramel would. Options are endless :-)