
Pumpkin Pie Bars
Ingredients
Crust
1 cup Dates soaked
1 cup Nuts of choice (almonds, pecans, walnuts, mixed, etc.)
Filling
1 tsp cinnamon
3 Tbsp coconut butter
2 Tbsp coconut flour
10 Sunsweet® Pitted Dates, soaked in water for a few hours
2 tsp pumpkin pie spice
1 15oz can of pumpkin puree
1/4 tsp salt
1 tsp vanilla extract
Optional Toppings
Candied pecans
Coconut whipped cream
Instructions
Combine crust ingredients in a food processor. Press into an 8×8″ baking pan, lined with foil or parchment.
Combine filling ingredients in a food processor until creamy – it should be thick. Add filling to prepared crust and freeze the pan for 8 hours or overnight.
Thaw in the fridge 2-3 hours before slicing and serving. Topped with candied pecans and coconut whipped cream!
Recipe created by Alyssia Sheikh of Mind Over Munch.
Nutritional Information
Total Servings 16
Serving Size 1 bar
Calories per serving 94
Fat 5g
Carbohydrates 11g
Protein 2g