Ingredients:

  • 1 cup (115g) raw almonds
  • 1/2 cup (75g) pitted Medjool dates, soaked in warm water
  • 1 tsp (5g) ground cinnamon
  • 1/4 tsp (1g) sea salt
  • 1 1/2 cups (225g) raw cashews, soaked for 4 hours or boiled for 15 mins
  • 1 cup (245g) pumpkin puree
  • 1/3 cup (80ml) pure maple syrup
  • 2 tbsp (30ml) melted refined coconut oil
  • 1 tbsp (15ml) lemon juice
  • 1 1/2 tsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) vanilla extract
  • 1/2 cup (120ml) chilled full-fat coconut cream
  • 1 tbsp (15ml) maple syrup
  • 1/4 tsp (1g) cinnamon

Instructions:

  1. Pulse the almonds, dates, cinnamon, and salt in a food processor until a sticky crumble forms.
  2. Line an 8x8 inch baking pan with parchment paper, leaving an overhang. Press the crust mixture firmly and evenly into the bottom of the pan using a flat-bottomed glass.
  3. Rinse the soaked cashews thoroughly.
  4. Place the rinsed cashews, pumpkin puree, maple syrup, melted coconut oil, lemon juice, pumpkin pie spice, and vanilla in a high-speed blender.
  5. Blend on high for 2-3 minutes until the mixture is completely smooth and velvety.
  6. Pour the filling over the prepared crust and smooth the top with a spatula.
  7. Place the pan in the refrigerator and chill for 4 hours to allow the coconut oil to crystallize and set the bars.
  8. Optional: Whip the chilled coconut cream with 1 tbsp maple syrup and 1/4 tsp cinnamon until fluffy, then spread over the chilled bars before slicing.