Sunday, November 20, 2016

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
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
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.

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