Pumpkin Spice Bars

Recipe contributed by Jass Stupak

Serves 6-8

INGREDIENTS:

Bottom layer

• 1 cup raw pecans
• 8 medjool dates, soaked
• 1 tbsp virgin coconut oil, melted
• ½ tsp mountain salt

Filling

• 1½ cup raw cashews, soaked
• ½ cup pumpkin puree 
• ½ cup coconut cream
• 1/3 cup maple syrup
• 1 tsp ground true cinnamon
• ⅓ tsp ground nutmeg
• ⅓ tsp whole clove
• 1 tsp juice lemon

Topping

• 1 can coconut whipping cream, chilled 2 hours

DIRECTIONS:

1. Line a loaf pan with parchment paper and set on the side. With a vitamix or food processor, add all of the crust ingredients and mix until the crust becomes a sticky and thick consistency.
2. Add the crust to the loaf pan and place in to the freezer for 30 minutes.
3. Prepare the filling. Drain the cashews. Add all of the ingredients into the blender. Make sure to just use the coconut cream (not liquid). Blend until a thick, creamy consistency forms.
4. Add the filling to the crust and place back into the freezer for at least two hours.
5. When ready to serve, scoop the pre-chilled coconut whipping cream into a large mixing bowl and whip 1 to 2 minutes using an electric beater, until it becomes fluffy then spread evenly over the bars before cutting into rectangles or squares.