Pumpkin Creme Bars

Pumpkin Creme Bars is a side dish that serves 9. One portion of this dish contains approximately 5g of protein, 32g of fat, and a total of 447 calories. For $2.09 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is brought to you by My Whole Food Life. It is a good option if you're following a gluten free and dairy free diet. 1180 people have tried and liked this recipe. If you have maple syrup, cinnamon, nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a solid spoonacular score of 74%. If you like this recipe, you might also like recipes such as Creme Brule Pumpkin Chocolate Cheesecake Bars, Creme de Menthe Bars (aka Grasshopper Bars), and Creme de Menthe Bars.

Servings: 9

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a food processor, mix the nuts and cinnamon for a minute. When you see the mixture start to get moist, add the dates and process until a loose dough starts to form. Line an 8x8 baking dish with parchment paper. Gently press the dough into the bottom of the baking pan. Stick in the the freezer while you make the creme filling. Make sure your can of coconut milk has been refrigerated overnight. Open the can and scoop the solid white part into your mixing bowl. You can save the remaining water for smoothies. Using the whipping attachment on your mixer, whip the coconut milk into a cream. While that is whipping, mix the remaining filling ingredients in the food processor. Gently fold the pumpkin mixture into the coconut cream. Once everything is incorporated, spread the mixture on top of the crust in the baking dish and place it back in the freezer. To make the chocolate topping, fill a saucepan with water and bring it to a boil. Place a glass bowl on top of the sauce pan. Put the chocolate chips and almond milk into the glass bowl and gently melt the mixture. You will need to keep a close watch and stir constantly. Once the chocolate is melted, spread it over the creme layer in the baking dish and place it back in the freezer to set.

 

Step by step:

1. In a food processor, mix the nuts and cinnamon for a minute. When you see the mixture start to get moist, add the dates and process until a loose dough starts to form. Line an 8x8 baking dish with parchment paper. Gently press the dough into the bottom of the baking pan. Stick in the the freezer while you make the creme filling. Make sure your can of coconut milk has been refrigerated overnight. Open the can and scoop the solid white part into your mixing bowl. You can save the remaining water for smoothies. Using the whipping attachment on your mixer, whip the coconut milk into a cream. While that is whipping, mix the remaining filling ingredients in the food processor. Gently fold the pumpkin mixture into the coconut cream. Once everything is incorporated, spread the mixture on top of the crust in the baking dish and place it back in the freezer. To make the chocolate topping, fill a saucepan with water and bring it to a boil.

2. Place a glass bowl on top of the sauce pan.

3. Put the chocolate chips and almond milk into the glass bowl and gently melt the mixture. You will need to keep a close watch and stir constantly. Once the chocolate is melted, spread it over the creme layer in the baking dish and place it back in the freezer to set.

Nutrition Information:

covered percent of daily need