October is FINALLY here. Pumpkin is starting to take over yet again. So you obviously knew a pumpkin recipe would be coming your way very soon and what better day than OCTOBER THIRD?! (if you don't like Mean Girls, too bad)
So these bars are made from 6 simple whole food ingredients and are completely guilt free, raw, and vegan! So you can indulge on pumpkin pie all season long without anybody even noticing ;)
YOU NEED:
Crust:
1 cup raw walnuts
1 cup raw cashews
10 pitted dates
1/2 cup gluten free oats (optional)
I've made this crust before with and without the addition of oats and it comes out delicious every single time!
Filling:
1 cup organic unsweetened pumpkin puree
1 cup soaked cashews
3 tablespoons coconut sugar
3 tablespoons pumpkin pie spice
TO MAKE:
line a brownie pan with parchment paper, combine all your crust ingredients in a food processor and pulse for about 2 minutes until all ingredients in crumby and combine and somewhat stick together. flatten crust out evenly onto the bottom of the brownie pan and set in the freezer while you prepare the filling. In your Vitamix or high powered blender combine all filling ingredients except for the pumpkin pie spice. blend on high until the filling starts to look smooth. now add in your spice and blend again for about 1 minute. if your filling it too thick you can add a tiny bit of water or non dairy milk to help smooth it out. now pour filling out and smooth out so it is flat and all the crust it covered. freeze again for about 1 hour then cut into squares and you are done! these will stay good in the freezer for 1-3 months and are best when thawed for about 10 minutes.
CACAO DRIZZLE:
melt 1/2 cup coconut oil and stir in 2 tablespoons cacao powder + 2 tablespoons maple syrup and drizzle on top.
XO
So these bars are made from 6 simple whole food ingredients and are completely guilt free, raw, and vegan! So you can indulge on pumpkin pie all season long without anybody even noticing ;)
YOU NEED:
Crust:
1 cup raw walnuts
1 cup raw cashews
10 pitted dates
1/2 cup gluten free oats (optional)
I've made this crust before with and without the addition of oats and it comes out delicious every single time!
Filling:
1 cup organic unsweetened pumpkin puree
1 cup soaked cashews
3 tablespoons coconut sugar
3 tablespoons pumpkin pie spice
TO MAKE:
line a brownie pan with parchment paper, combine all your crust ingredients in a food processor and pulse for about 2 minutes until all ingredients in crumby and combine and somewhat stick together. flatten crust out evenly onto the bottom of the brownie pan and set in the freezer while you prepare the filling. In your Vitamix or high powered blender combine all filling ingredients except for the pumpkin pie spice. blend on high until the filling starts to look smooth. now add in your spice and blend again for about 1 minute. if your filling it too thick you can add a tiny bit of water or non dairy milk to help smooth it out. now pour filling out and smooth out so it is flat and all the crust it covered. freeze again for about 1 hour then cut into squares and you are done! these will stay good in the freezer for 1-3 months and are best when thawed for about 10 minutes.
CACAO DRIZZLE:
melt 1/2 cup coconut oil and stir in 2 tablespoons cacao powder + 2 tablespoons maple syrup and drizzle on top.
XO