Pumpkin Pie Bars
Hello friends and family,
This month marks 1 year since I started this blog! I'm thrilled to see that I kept it up for this long and I want to continue sharing recipes and growing as a blogger. I wish I could set aside more time for my blog because I truly enjoy each post that I create and it's very exciting watching a recipe transform from various ingredients into a dish that is delicious, and much tastier than any one of the single ingredients it contains. Now, don't get me wrong very rarely does a recipe come out just right the first time. It generally takes multiple times to craft the ingredients just right. While the process can be frustrating at times, it's worth it when the product finally comes out right. It's like an adventure, because sometimes you set out with a destination in sight (or food creation), but you may end up elsewhere (or with a very different food creation). Even though it's not what you had in mind, it is exciting seeing ingredients transform into a creation you may not of thought up otherwise.
These Pumpkin Pie Bars were inspired by the Pumpkin Pie Larabars that I had around Thanksgiving and have not been able to find them again (probably because they were limited edition). So I set out to make my own! As I began playing with the ingredients they morphed into these delectable Pumpkin Pie Bars, and I wouldn't have it any other way. :)
Prep Time: 10 minutes
Bake Time: 30-35 minutes
8 oz. of Deglet Noor pitted dates
1/3 cup whole almonds, raw
3/4 cup whole cashews, raw
2/3 cup pumpkin puree
2/3 cup almond milk, unsweetened
2 t. pumpkin pie spice
Preheat oven to 350 degrees F.
Add all the ingredients to your blender. Blend on the lower speeds and stop to stir occasionally if the batter stops mixing. Please note, the mixture doesn't need to be completely pureed in texture (it's okay if you see chunks of cashews/almonds or dates).
Once everything is blended together, line an 8 X 8 baking pan with parchment paper or coat with oil then dust pan with flour (I used almond flour). Empty batter into pan, then evenly spread batter.
Bake for 35 minutes.
Remove from oven and let the bars cool completely, or as long as you can wait before trying one. Store them in the fridge after they have cooled down. They taste yummy warm or cold! :)
Notes: I've also made these in a muffin pan. If you decide to use a muffin pan, fill the muffin cups about halfway with batter and spread the tops out evenly. They only need to bake for 30 minutes.