Who’s in the mood for some RAW, vegan, gluten free, refined sugar free pumpkin pie bars? Now that Labor Day has passed we can just go full apple, ginger, pumpkin, etc., right? I feel like this is such a good, simple dessert recipe for fall (and later Thanksgiving, Friendsgiving, you name it!).
INGREDIENTS:
Pumpkin layer:
1 cup cashews
1/3 cup pumpkin puree
1/4 cup maple syrup
1 tsp pumpkin spice
1 tsp cinnamon
1/2 tbsp vanilla extract
1/2 tsp ginger
1/4 tsp nutmeg
Pinch of salt
Crust layer:
2 cups almond flour
1/4 cup coconut oil
1/4 cup + 1 tbsp maple syrup
1/2 tsp vanilla extract
Pinch of salt
DIRECTIONS:
Pumpkin layer:
Soak cashews (preferably 1 hour)
Add to food processor or high powered blender
Add pumpkin purée; blend
Add maple syrup; blend
Add spices and blend until completely smooth
Crust layer:
Add all ingredients to a bowl and blend until smooth
Bars:
Add parchment paper to a 9×5 pan
Pour crust ingredients into pan and press to flatten to about 3/4 inch
Pour pumpkin layer and spread even
Freeze for 1+ hrs; remove and cut into slices
Keep in freezer or fridge
