Lemme tell you 'bout these Pumpkin Bars. They are (1) easy to make, (2) good-for-you, (3) delicious and (4) DELICIOUS. These bars are grain-free, refined sugar-free, dairy-free and gluten-free. But not missing annnnyyyyy flavor. Feel free to add additional sweetness in the filling. I suggest using pure maple syrup of a few more dates. Happy Fall Y'all!
crust
- 1 cup raw walnuts
- 1 tbs coconut flour
- 5 pitted dates
- 1 1/2 tbs melted coconut oil
filling
- 2 cups raw cashews
- 3/4 cup unsweetened pumpkin puree
- 3 pitted dates
- 1 1/2 tbs melted coconut oil
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tbs vanilla extract
- 4 tbs unsweetened almond milk
- Pinch of salt
icing
- melted Nutiva coconut butter
instructions
- Soak the raw cashews in water for at least 2 hours or overnight.
- To make the crust, pulse ingredients in a food processor until it is a fine, sandy mixture. Pour the mixture into your baking dish (I used a 8x5 pan) lined with parchment paper and firmly press it down into an evenly layered crust. Refrigerate crust for at least 15 minutes to harden.
- Drain and rinse the cashews before adding them into the food processor. Add in the rest of ingredients and pulse until the mixture is creamy.
- Evenly spread the filling on top of the hardened crust. Freeze for one hour before severing! Store in the fridge or freezer (I prefer to keep them in the freezer and let them defrost at room temperature for a few minutes before eating).
- Ice the bars with the melted coconut butter when ready to eat! I drizzled some chocolate on top of mine as well.
