It’s that time of the year again when pumpkin takes over the world! From pumpkin spiced lattes to pumpkin tortilla chips…the seasonal pumpkin creations are absolutely endless!
For this recipe, I’ve added a touch of pumpkin puree and spice along with some cocoa powder to a mixture of chewy pecans and sweet dates. The results?…Ah-Mazing! Rich and decadent, these little bars are not only full of divine fall flavors but they are packed with some serious nutrients. And did I mention that these are 100% vegan and gluten free?
So go ahead, whip these pumpkin babies up and share them with your friends and family. They will surely be a hit!
- 1 cup raw pecans
- 1 cup pitted dates
- 1/4 cup gluten free rolled oats (can sub regular rolled oats if you are not gluten free)
- 3 tablespoons canned pumpkin
- 1 teaspoon pumpkin spice
- 1/4 teaspoon sea salt
- Using a food processor pulse the dry ingredients (pecans, oats, pumpkin spice and salt) until a fine crumble is achieved.
- Remove dry ingredients from processor and add the dates and pulse a few times until chopped. Next add the pumpkin puree and blend until a slightly chunky paste is formed.
- Now add the dry ingredients back into the processor with the wet ingredients and blend until combined.
- Remove the brownie ingredients and press into an 8″x 8″ glass dish or pan. Cover and refrigerate while you are preparing the icing.
Cashew Cream Icing Ingredients:
- 3/4 cup raw cashews (soaked 2 hours if not using a high speed blender)
- 2 tablespoons unrefined coconut oil, melted (can use refined if you don’t want a coconut flavor)
- 2 tablespoons pure maple syrup (grade A or grade B)
- 1 teaspoon pure vanilla extract
- a pinch of sea salt
- 1 teaspoon apple cider vinegar
- 3 tablespoons room temperature or warm water for blending (optional)
- Place all the ingredients, minus the water, into a high speed blender.
- Blend until smooth.
- Add the water only if needed to aid in the blending.
- Continue blending until the icing is nice and creamy.
Assembling the brownies:
Take the brownies out of the fridge and slather the icing on top making sure to cover completely. Re-cover the brownies and freeze until the icing firms up…usually about 30 minutes. Remove from freezer and place in fridge for about an hour. Remove and slice into small squares. Makes about 12 brownies. Store in an air-tight container in the refrigerator for up to 1 week.
*Feel free to top with chopped pecans or some toasted, shredded coconut. Enjoy!