I’m so excited that the fall season is here. This is the season that I spend a lot of time in my kitchen, creating wonderful desserts, and hearty meals that include a variety of squash, dark greens, legumes, and fragrant spices. As I’ve said before, pumpkin is one of my all time favorite foods. I love making pumpkin soups, pumpkin breads, pumpkin entrees, and pumpkin treats.
In my previous post I presented a recipe for Pumpkin Pie Oatmeal Cookies that I shared at a recent company pot-luck. I also shared this following recipe for Pumpkin Pie Dessert Squares. It was a big hit! It’s also super easy to make. Here’s the recipe:
In my previous post I presented a recipe for Pumpkin Pie Oatmeal Cookies that I shared at a recent company pot-luck. I also shared this following recipe for Pumpkin Pie Dessert Squares. It was a big hit! It’s also super easy to make. Here’s the recipe:
Crust.
Ingredients:
1 cup almonds
½ cup pecans
1 T cacao nibs
¼ tsp pink Himalayan salt
8 to 10 Medjool dates (about 1 cup)
Preparation:
Line a baking pan with wax paper. Combine the first four ingredients in a food processor and blend into a powder. Add the dates, and process until sticky and crumbly. Press mixture into the bottom of the lined baking dish and set aside.
Filling.
Ingredients:
1 cup soaked cashews
1 cup pumpkin puree
1 T organic non-alcoholic vanilla extract
1 T pumpkin pie spice
½ tsp pink Himalayan salt
¼ cup organic grade B maple syrup
1 cup water
few drops clear SweetLeaf Liquid Stevia
¼ cup coconut oil
Preparation:
Combine all ingredients in a high-speed blender, except for the coconut oil. Blend until super smooth, thick and creamy. Slowly add the coconut oil while continuing to blend. Blend until well combined.
Pour evenly over crust, and cover with saran wrap. Freeze for several hours until firm. Cut into 2″ X 2″ squares, and garnish with pecan pieces. Let set at room temperature for a few minutes before serving. Dessert can keep in the refrigerator for up to one week, well covered.
Vega-Riffic Recipes 