Pumpkin Spice Pecan Bars
Tis the season. Some may say I am starting to early but honestly I love pumpkin spice all year round. I am the girl who is making pumpkin pie smoothies in the middle of summer & using pumpkin spice in my lattes all year round.
The bar has two layers. The date-pecan crust & pumpkin fillings.
To make the date-pecan crust:
Add to food processor and pulse until sticky and combined. Add to a parchment paper lined 6-6 pan & freeze while making the second layer.
8-10 pitted dates
1 cup pecans
To make the pumpkin filling:
Add all the ingredients to a food processor until smooth. Add on top of date crust.
1 cups raw cashews (soaked for an hour)
1 dash coconut milk
2 Tbsp melted coconut oil
2 tbsp grade A maple syrup
1/2 cup pumpkin puree
1/2 tsp cinnamon
Pinch sea salt
1 tsp pumpkin pie spice
1 tsp vanilla extract
Oh dreams do come true!
