Ingredients:
Crust:
- 2/3 cups of pecans
- 1/3 cups of almond flour
- 1/3 cup pitted dates
- 1/4 cup of shredded coconut
- 1 tsp of vanilla extract
Filling:
- 1/2 cup pitted dates
- 1/2 cup coconut milk
- 1 1/2 cup cooked pumpkin puree
- 1/2 tsp pumpkin spice
- 1 tsp of vanilla extract
- 1 1/2 tsp of cinnamon
- 1/3 cup of coconut oil
Coconut cashew frosting:
- 1 cup full fat coconut milk
- 1 1/2 tsp lemon juice
- 3/4 cup cashew nuts
- 1 tbsp of maple syrup
- 1 tsp of vanilla extract
- 1/3 cup of coconut oil
Directions:
Crust:
- Using a food processor, grind pecans and shredded coconut.
- Add the dates and vanilla extract to mix and process into a dough.
- Press dough into the bottom of a baking dish and set aside.
Filling:
- Pulse dates in food processor creating a paste consistency.
- Add coconut milk, vanilla, and maple syrup and process until smoothly combined.
- Add pumpkin and spices and puree until forming a smooth consistency.
- Lastly, mix in the melted coconut oil and stir until evenly combined
- Spread mix evenly over the crust.
- Keep in refrigerator overnight.
- Freeze for 1 hour before cutting bars.
Coconut Cashew Frosting:
- In a food processor pulse coconut milk, cashews, maple syrup, lemon juice, and vanilla until smooth.
- Mix in the melted coconut oil until evenly combined.
- Pour mix in a shallow container and refrigerate for 12 hours.
- Spread over the chilled pumpkin filling!
