Vegan Pumpkin Pie Cream Squares

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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

  1. Grind the almonds to flour in a food processor.
  2. Add the pecans, coconut, and salt, Pulse a few times to chop the pecans.
  3. Add the dates and 1 teaspoon water. Process into a dough. Do NOT over process or the oils will release from the pecans.
  4. 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.
  5. Press into the bottom of an 8×8″ pan. Set aside.

Filling

  1. Make sure all ingredients are room temp to avoid ceasing the coconut oil.
  2. Puree/chop the dates in a food processor.
  3. 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.
  4. Add the pumpkin and spices. Puree to get it as smooth as possible.
  5. Add the coconut oil and blend again.
  6. Spread evenly over the crust using a mini offset spatula.
  7. 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

  1. 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).
  2. Add the oil and blend to incorporate.
  3. 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).
  4. Spread or pipe over the chilled pumpkin filling.

Recipe courtesy of Sweetly Raw

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