RECIPE: Pumpkin Pecan Bars

pumpkin pie barsMaybe it’s just me, but I have been craving pumpkin lately! It could be the never-ending New York City cold weather, or it could be because pumpkin is just that good. Fun fact, pumpkin is a fruit, and it is one of the richest sources of Vitamin A and antioxidants.  If you’ve been craving pumpkin too, or want a healthy treat for dessert or a snack, then this recipe is for you.





Pumpkin Pecan Bars

You will need:

For the bar crust:
6 dates, pits removed
1 cup almond butter
2 eggs
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
pinch of salt

For the bar filling:
14 oz. can pumpkin puree
1/2 cup canned coconut milk
1/4 cup coconut cream
3 tablespoons melted coconut oil
3 tablespoon maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground ginger
dash of ground cloves
pinch of salt

For the bar topping:
1/2 cup pecans or walnuts, roughly chopped
2 tablespoons melted coconut oil
2 tablespoon maple syrup
1/2 teaspoon cinnamon
pinch of salt

Get Baking!

1. Preheat oven to 350 degrees.

2. To make the crust, blend dates and almond butter in a blender or food processor. Then, add eggs, honey, vanilla extract, cinnamon, and salt and puree until smooth.

3. Spread the crust mixture onto a coconut oil greased 8×8 glass baking pan and bake for 12-15 minutes, or until the crust is cooked through. Let cool.

4. For the filling, add the pumpkin puree and all other filling ingredients to a blender or food processor and blend until smooth.

5. When the crust is cool, add the filling mixture.

6. For the topping, add the coconut oil to a small skillet or sauce pan on medium heat. Then, add chopped pecans/walnuts, constantly mixing and then add maple syrup, cinnamon, and salt. Continue stirring until pecans/walnuts are roasted (about 3 minutes).

7. Pour pecans/walnuts on top of filling. Then, set in your freezer and let chill for at least 20 minutes.

8. After the bars have hardened, cut and serve!