SUGAR FREE Pumpkin Pie Bars
The Sweaters, the scarfs and the falling leaves
The mornings are getting cooler, and the days shorter.
Wreaths and decor can be seen popping up in doors and windows, but also the
no complaints here, this girl is all about the pumpkin errrythangg.
especially the food !
Pumpkin is loaded with fibre and keeps you full FOR HOURS !!
So how do we get more of this into our diet without all the nasty sugars in the traditional pumpkin pie?
We Make it Stevia&Spice approved of course
Pumpkin Pie Bars
1¾ cups cashews (soaked for minimum 6 hours)
½ cup melted coconut oil
½ cup rice malt syrup
1 tsp vanilla
½ tsp ground ginger
1 tbsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
1 can pumpkin puree (425 grams)
¼ cup unsweetened coconut cream
½ cup coconut cream
1 tsp cinnamon
½ tbsp rice malt syrup
- Preheat the oven to (300 degrees Fahrenheit) and line a baking dish with foil
- In a mixing bowl combine all of the ingredients for the base and stir until the mixture combines and forms a dough. Place the dough in the baking dish and press into the bottom. Bake in the oven for 12 minutes until the top begins to turn a golden colour.
- In a blender or food processor combine the soaked cashews and coconut oil and blend until the cashews have broken down into small bits. Add in the rest of the filling ingredients and blend until the mixture becomes a smooth puree. Pour into the pan over the base and even out with spatula
- Place the dish in the freezer for approximately 2 hours until the pumpkin filling is firm but not frozen solid. If you freeze it for longer just let sit for 30 minutes before serving to allow to slightly soften.
- Topp it off: In a bowl stir together the coconut cream, cinnamon and optional syrup until combined. Dollop spoonfuls of the coconut cream onto each of the squares and top with a chopped walnut and a dusting of cinnamon.