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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!

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