pumpkin bars

this recipe for Vegan Pumpkin Bars is from MindBodyGreen

Vegan Pumpkin Bars 

Makes 8 bars

Crust Ingredients

• 1 cup pecans (we would use mulberries)
• 6 medjool dates (pitted)
• pinch of cinnamon

Preparation

Process all ingredients in food processor until graham cracker–like consistency. Press crumble into strudel or 4-by-4-inch pan lined with parchment paper. Set aside.

Filling Ingredients

• 1 cup raw cashews (soaked for 2 hours)
• 1 cup organic pumpkin puree
• ½ cup refined coconut oil (melted) (we would use cacao butter)
• ¼ cup water
• 10 medjool dates (pitted)
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg

Preparation

Blend all ingredients in blender until smooth, creamy consistency. Evenly spread filling onto crust. Set in freezer for 3 hours. Cut and serve while still frozen with a warm knife.

Helpful Hint: If you want these delicious little desserts to look even cuter, top them with a little vegan coconut whipped cream (we would use a cashew creme) and sprinkle with cinnamon.