Pumpkin Pie Bars (Vegan, Raw & Gluten Free)

Pumpkin Pie Bars

There is a chill in the air…the leaves are turning vibrant colors…you’re digging out your jeans and sweatshirts…and the kitchen smells of the delicious aroma of pumpkin.  Okay, so at least one of those is happening in Florida 🙂  Just the thought of Fall sets me in the mode of wanting to try everything pumpkin.  Growing up in Upstate New York, pumpkin pie was always my favorite pie and I only had it once a year at Thanksgiving.  Now that I’m all grown up and do my own cooking, I create lots of yummy pumpkin recipes including: pancakes, pies, bread, scones, cookies, soup, stir fry, smoothies, just about anything with pumpkin!

These pumpkin pie bars are so easy to make and don’t have any processed flour, processed sugar, eggs, dairy, artificial anything, and they taste so amazing.  So amazing in fact that my husband and I ate an entire 11 x 7 pan of them!  (Don’t worry, it wasn’t all in one day)

INGREDIENTS

Crust
1 1/2 cups raw walnuts
1 cup dates (soak in warm water for 10 min. and drain)
dash of cinnamon
2 Tbsp coconut oil
1/4 tsp sea salt

Pie
1 can (15-16 ounces) organic pumpkin puree
1 1/2 cups soaked (overnight or at least 6-8 hours) raw cashews
1/3 cup pure maple syrup
1/4 cup melted coconut oil
1 1/2 Tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp allspice

Topping
1/2 cup chopped raw pecans

DIRECTIONS

Make sure that you soak your cashews overnight before making this recipe.

Place all of the crust ingredients into a food processor and process until the nuts are well chopped and it starts sticking together.  Press into the bottom of a pan and then place in the freezer while you make the pie filling.  I used an 11 x 7 rectangular pan.

Place all of the filling ingredients into a food processor and process until smooth and creamy.  You may need to stop and scrape down the sides a few times and keep processing until you get the desired consistency.

Spread the filling over the crust, sprinkle the pecans on top, and then place the pie back in the freezer for about an hour to set.  Keep the leftovers in the refrigerator.

Mmmmm…don’t you just love Fall flavors!

-Kristen
Choosing healthy living over dying 🙂

Advertisements

One thought on “Pumpkin Pie Bars (Vegan, Raw & Gluten Free)

  1. Hi I trust things are well with you. I have not seen a posting from you quite some time. Peace Joy D Brown joy.joyworks@gmail.com

    On Mon, Sep 21, 2015 at 12:08 PM, Healthy Cancer Chick wrote:

    > Healthy Cancer Chick posted: ” There is a chill in the air…the leaves > are turning vibrant colors…you’re digging out your jeans and > sweatshirts…and the kitchen smells of the delicious aroma of pumpkin. > Okay, so at least one of those is happening in Florida 🙂 Just the though” >

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s