NO-BAKE PUMPKIN PIE BARS

with vanilla cream

This is just the dessert to dig into once pumpkin season arrives. It’s silky smooth with an incredibly clean pumpkin flavor and so easy to prepare. Brimming with aromatic spices, like ginger and nutmeg, and made with only whole food ingredients. If that’s not enough to make you happy, consider that there is not an ounce of refined sugar in the whole shebang. You’ll also get a hefty dose of omega 3 with the inclusion of walnuts in the crust.

Ingredients

Makes 9 servings

Crust:

3/4 cup quick oats
3/4 cup walnuts
3/4 cup dates, packed
Pinch salt

Place all ingredients into a food processor and blend until mixture gets crumbly but also slightly sticky. Set aside two tablespoons to use for the topping. Use parchment paper to line an 8 x 8 pan and then evenly press the mixture down to form your crust, press down firmly. Place into the fridge while you prepare the filling.

Filling:

2 cups pumpkin purée
1/3 cup dates, packed
1/2 cup cashews
2 tsp cinnamon
1/2 tsp molasses
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp vanilla
Pinch of sea salt

Blend all ingredients in a high-speed blender (Vitamix or BlendTec) until smooth. Avoid adding any liquid, use the tamper instead, to push ingredients down into the blades. Pour filling evenly over the prepared crust. Let the bars firm up by placing them in the fridge overnight (or for at least 5 hours). When ready to serve, sprinkle the leftover crust mixture over the pumpkin bars as a topping and serve with a drizzle of vanilla cream.

VANILLA CREAM

3/4 cup water
3/4 cup cashews
1/3 cup dates
1 tsp lemon juice
1/2 tsp vanilla

Blend all ingredients in a high-speed blender until creamy. Store in a sealed glass container in the fridge for up to 5 days. Leftovers can be used to drizzle over oatmeal, or just add a pinch of salt and use on wraps or salads.