Ingredients
Crust
- 2/3 cup pecans
- 1/3 cup almonds
- 1/3 cup pitted, packed dates
- 1/4 cup dried shredded coconut
- Pinch of salt
- 1-2 teaspoons water or vanilla
Filling
- 1/2 cup pitted packed dates
- 1/2 cup SO Delicious vanilla coconut milk
- 1 teaspoon vanilla
- 3 tablespoons maple syrup
- 1 1/2 cups cooked pumpkin puree
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup + 1 tablespoon melted coconut oil
Coconut Cashew Frosting
- 1 cup full fat coconut milk
- 3/4 cup cashews
- 3 tablespoons maple syrup
- 1 1/2 teaspoons lemon juice
- 1 teaspoon vanilla
- Pinch of salt
- 1/3 cup melted coconut oil
Preparations
Crust
- Grind the almonds to flour in a food processor.
- Add the pecans, coconut, and salt, Pulse a few times to chop the pecans.
- Add the dates and 1 teaspoon water. Process into a dough. Do NOT over process or the oils will release from the pecans.
- Make sure the dough will hold together when pressed in your hand. If still slightly crumbly add another 1/2-1 teaspoon water and pulse briefly.
- Press into the bottom of an 8×8″ pan. Set aside.
Filling
- Make sure all ingredients are room temp to avoid ceasing the coconut oil.
- Puree/chop the dates in a food processor.
- Add the milk, vanilla and maple syrup and process until fairly smooth. You may have to scrape down the sides a few times and keep pureeing.
- Add the pumpkin and spices. Puree to get it as smooth as possible.
- Add the coconut oil and blend again.
- Spread evenly over the crust using a mini offset spatula.
- Chill in the fridge for 12 hours (or overnight).
Note: Since the filling is on the softer side, simply freeze the bars for about an hour before slicing (after putting the whipped cream on top).
Optional: If your food processor leaves some texture from the dates, simply add the blended date mixture to a high speed blender along with the pumpkin and spices. Blend until smooth and then add the oil and blend to incorporate.
Coconut Cashew Frosting
- Blend all but the coconut oil until smooth and a high speed blender (important for the cashews to be completely broken down for proper thickening).
- Add the oil and blend to incorporate.
- Pour into a large shallow pan and chill in the fridge for 12 hours (if you want to speed up the firming, freeze for 1 hour and then put back into the fridge).
- Spread or pipe over the chilled pumpkin filling.
Recipe courtesy of Sweetly Raw
Latest posts by Shanon Hoffman (see all)
- Sun-Safe Must-Dos: Treat Your Skin With Respect Inside and Out - February 22, 2017
- The Schumann Resonance: Feeling The Earth’s Healing Vibrations - December 26, 2016