Healthy Pumpkin Creme Bars

Healthy Pumpkin Creme Bars

Recipe slightly adapted from My Whole Food Life

Servings1 square

Prep Time15 minutes

Passive Time240 minutes

Ingredients

For the crust:

• 2cups raw pecans
• 1tsp ground cinnamon
• 10 medjool datespitted

For the filling:

• 1cup pure pumpkin pureenot pumpkin pie filling
• 1 can full-fat coconut milkrefrigerated overnight
• 2Tbsp maple syrup
• 1tsp pumpkin pie spice

For the topping:

• 1cup dark chocolate chipsor vegan
• 2Tbsp unsweetened almond milk

Instructions

1. In a food processor or strong blender (I used my Vitamix), mix the pecan and cinnamon until the mixture starts to become moist. Add in the dates and process until a loose dough forms.
2. Line an 8 x 8 pan with parchment paper. Gently press the date filling into the bottom of the pan. Place into the freezer while you make the creme filling.
3. Open the can of cold coconut milk and scoop out the solid white coconut milk into a mixing bowl (you can save the coconut water for a smoothie!) With an electric mixer, whip the coconut milk into a cream.
4. Process the remaining filling ingredients in your food processor or blender. Gently fold the pumpkin mixture into the coconut cream.
5. Spread the mixture on top of the crust in the baking dish, and place back into the freezer.
6. Melt the chocolate chips in the microwave on low or on the stove top in a double boiler. Add the almond milk and keep stirring until smooth.
7. Spread the chocolate mixture over the creme layer in the baking dish and place back in the freezer to set.

Recipe Notes

For best results, let bars sit in the freezer for at least 4 hours, or overnight. Before cutting, you'll want to let them sit for about 10 minutes so they are soft enough to cut. Store bars in the freezer.

21 Day Fix Portions: 1 yellow, 1 blue

Article source here:The Fit Housewife