Move Over Spice Lattes: Pumpkin Pie Bars Are Here

‘Tis the season of pumpkin! From the infamous pumpkin spice latte to cookies to pies, the gourd fruit reigns supreme in the fall. Evive Nutrition has created a delicious Pumpkin Pie Bar recipe to help you make the most of this year’s harvest. A deliciously creamy recipe featuring the Yin smoothie, boasts plenty of flavour with oats and apricots. This rich blend also provides you with antioxidants and fibre from carrots and chai spices. Put on your apron, grab your ingredients, and pump the tunes: It’s time to cosy up and do some fall baking. —Vita Daily

Pumpkin Pie Bars By Mykaela Erb

Watch out, these Pumpkin Pie Bars are highly addictive. A drool-worthy fall snack, these bars contain plenty of antioxidants and fibre to promote digestion. Fill your kitchen with scents reminiscent of warmth and comfort, and bake these bars in six easy steps.

Crust:
1 cup dates, pitted
1 cup raw pecans
1 cup graham crackers, crushed
2 tbsp. coconut oil
1 tsp. vanilla
Pinch of sea salt

Filling:
1 Yin wheel
1 can coconut milk, 400 ml
1 cup raw cashews, soaked
½ cup pumpkin puree
1/3 cup maple syrup
2 tbsp. coconut oil
1 tsp. pumpkin pie spice
1 tsp. vanilla
Pinch of sea salt

Optional toppings: coconut whipped cream, a dash of cinnamon

Preparing the cashews: Soak for 30 minutes in hot warm water before making. Be sure to rinse well before mixing with other ingredients. Line an 8 x 8-inch baking dish with parchment paper. Using a food processor, mix together all of the ingredients for the crust until a loose crumble forms. Transfer the crust to the pan and pat down. In a blender, mix together all of the filling ingredients until smooth. Pour over the top of the crust. Cover and transfer to the freezer to set for a minimum of 4 hours or overnight. Let thaw for 30 minutes to 1 hour before serving. Cut into 16 bars and top with coconut whipped cream and a dash of cinnamon. Store in the freezer for optimal freshness.

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