PUMPKIN PIE DESSERT BARS
GLUTEN FREE / PALEO / VEGAN
A new recipe on Thanksgiving Day? You guys, I could not freaking resist. I had to sneak in just one more pumpkin recipe before we move onto Christmas, because you know what that means - peppermint. But the reality is, I will be eating these all year round because they are insanity, and once you taste them, you will be too!
One of the things that I love about this recipe is that it’s no bake, and you can pull this off, from start to finish, in 30 minutes flat, and you only need a handful of ingredients. You can also mix and match the nuts to your liking, if you aren’t a huge fan of pecans and cashews. You can also add seeds - think pumpkin seeds, hemp seeds, and even sprinkle in some chia. The world is your oyster, really.
My favorite part of this recipe is the middle layer - aka, the chocolate layer. The chocolate layer is a simple blend of cacao powder, coconut oil, and grade A maple syrup from the Maple Guild. If you don't have this maple syrup, you can order it on their website and save 25% off your order by using code kalejunkie25 at checkout. It’s a great deal, so be sure to check it out. Otherwise, be sure to use a quality maple syrup, because it matters!
Rather than bore you to death with all of the chores I have left to do around the house before family comes over for Thanksgiving dinner, I'll get right to the recipe, because it's straight up crack in pumpkin bar form.
makes 12 bars
Pumpkin bar layers:
2 cups pecans
3/4 cup cashews
1/2 cup pumpkin puree
8 medjool dates
1 tsp cinnamon
3 tb non-dairy milk
pinch sea salt
3/4 cup cacao powder
1/2 cup melted coconut oil
3 tablespoons Maple Guild Grade A Maple Syrup
In a food processor or high speed blender, pulse the pecans, cashews, pumpkin puree, cinnamon, and sea salt until everything is nicely ground.
Next, add the dates, followed by the non dairy milk, so that a paste-like mixture forms.
Line an 8x8 (or similar) baking dish with parchment paper. Place half of the mixture in the baking dish and place in the freezer.
Next, make the chocolate layer, by mixing together the cacao powder, melted coconut oil, and maple syrup in a medium sized bowl.
Pour chocolate layer over the pumpkin layer, and freeze for 10 minutes.
Remove from freezer and add the remaining pumpkin layer.
Freeze for another 30 minutes before slicing into squares.
Once chilled, cut into bars and serve.