Raw Chai Spiced Pumpkin Bars
Ingredients
- 1/2 cup old-fashioned rolled oats (certified gluten-free)
- 1/2 cup pumpkin seeds
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 2/3 cup pitted dates, chopped — plus a few more if needed ⭐️??For the filling
- 1 1/2 cups pumpkin puree ??1/3 cup maple syrup or coconut nectar (or to taste)
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon cardamom
- 3/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon black pepper
- 2 tablespoons coconut flour
Preparation
Line an 8
To prepare the crust, place the oats, pumpkin seeds, coconut, cinnamon, and salt in a food processor and pulse until finely ground
Add 2/3 cup dates and process until well combined and sticky
The mixture may look crumbly, but it should hold together when pinched between your fingers
If necessary, add more dates to get the right consistency
Press the dough firmly and evenly into the baking pan
Place the pan in the freezer while you prepare the filling
To make the filling, combine the pumpkin puree, maple syrup, coconut oil, vanilla, salt, and spices in a food processor
Blend until smooth
Add the coconut flour and blend until well combined
Adjust sweetener if desired
Remove the pan from the freezer and pour the filling on top, spreading it out evenly
Cover and refrigerate for at least 6 hours or overnight
Lift the bars out of the pan using the parchment paper edges
Use a chef's knife to cut the bars, wiping the knife clean between cuts
Serve chilled