For all you pumpkin-heads: This. Is. It.
As I felt the personal responsibility to bring over a Satya Health-infused dessert for a Friendsgiving I'll be taking part in tomorrow, I knew I had to make something out of the ordinary. Don't get me wrong, I'm a big lover of traditional pumpkin pie, muffins, & bread, but I just wanted to bring something different this time around. Alas, Green Kitchen Stories does it again. A raw dessert with minimal ingredients, is gluten free, vegan, and filled with pumpkin, coconut, tahini, + dark chocolate?!
Oh hellz yeah.
Although my favorite bloggers take the crown for devising this masterpiece, I admit I did modify a few things which I will include in the recipe below. This recipe is fairly simple to make and does not require an oven (plus all that baking time), and will surely impress a crowd. The coconut base makes for a completely gluten free 'crust,' while the blend of dates, tahini+ sea salt serve as an excellent sub for sugar-laden caramel.
Allow me to introduce what I will be stuffing my face with Thanksgiving 2015.
Chocolate Covered Pumpkin Pie Caramel Bars
For the coconut base/crust:
1.5 C. desiccated unsweetened coconut
8 medjool dates, pitted
1 Tbsp coconut oil
For the pumpkin caramel filling:
1 C. canned organic pumpkin puree
1/2 C. cashews, soaked in water for 3-5 hours
5 medjool dates, pitted
4 Tbsp tahini
4 Tbsp coconut oil
1 Tbsp maple syrup
4 Tbsp water
1/2 tsp cinnamon
1/4 tsp ginger
pinch of cloves
pinch of sea salt
* 1 bar of 70% dark chocolate (optional for dairy free) -- use at the end.
Ahead of time, soak your cashews. If you are pressed on time, you may always place cashews in boiling water for 10-15 minutes. (Note: this will no longer classify as being *raw)
Begin to prepare your crust. Place coconut, oil, and pitted dates in food processor and blend well. Line an 8x4 or 9x5 pan with parchment paper, and press crust into bottom of pan. Even out with your fingers. Place the pan into the freezer as you are preparing the rest.
For the pumpkin filling, place all ingredients in a blender and blend on high speed until well mixed. Remove the pan from the freezer, and scoop pumpkin filling onto crust. Spread evenly with a spoon. Stick mixture back in the freezer and allow to set for at least 2-3 hours.
Melt chocolate this way --> Watch.
As the chocolate is melting, take the pan out of the freezer and carefully remove bars from the pan. Cut into squares or rectangles. As for the chocolate decorating, this is really up to you. Green Kitchen Stories had made the effort to dress the entire bar with chocolate, which made it look like a healthified Snickers, however I was a bit short on time (lazy?) and just poured it over the top. Option to drizzle as well!
And with that, I hope you all have a wonderful Thanksgiving filling your bellies with wholesome and delicious food (and dessert...).