Pumpkin Cream Bars
Gluten-free, dairy-free, vegan pumpkin cream bars
Ingredients
For the Crust:
- 2 cups raw pecans
- 1 tsp ground cinnamon
- 10 Medjool dates pitted
For the Filling:
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 can full-fat coconut milk (refrigerated overnight)
- 2 Tbsp maple syrup
- 1 tsp pumpkin pie spice
For the Topping:
- 1 cup dark chocolate chips
- 2 Tbsp unsweetened almond milk
Instructions
- In a food processor or strong blender (I used my Vitamix), mix the pecan and cinnamon until the mixture starts to become moist. Add in the dates and process until a loose dough forms
- Line an 8 x 8 pan with parchment paper. Gently press the date filling into the bottom of the pan. Place into the freezer while you make the creme filling
- Open the can of cold coconut milk and scoop out the solid white coconut milk into a mixing bowl (you can save the coconut water for a smoothie!) With an electric mixer, whip the coconut milk into a cream
- Process the remaining filling ingredients in your food processor or blender. Gently fold the pumpkin mixture into the coconut cream
- Spread the mixture on top of the crust in the baking dish, and place back into the freezer
- Melt the chocolate chips in the microwave on low or on the stove top in a double boiler. Add the almond milk and keep stirring until smooth
- Spread the chocolate mixture over the creme layer in the baking dish and place back in the freezer to set
Notes
For best results, let bars sit in the freezer for at least 4 hours, or overnight. Before cutting, you'll want to let them sit for about 10 minutes so they are soft enough to cut. Store bars in the freezer.