Creamy Pumpkin Nut Bars

Megan Roosevelt gets you ready for fall with this delicious pumpkin recipe that makes 12 bars.

Ingredients

1.5 cups of dates, pitted
1 cup pecans
2 teaspoons vanilla extract
A pinch of sea salt
1.5 cups raw cashews, soaked in water overnight
1/3 cup pure maple syrup or coconut sugar
1/2 cup unsweetened pumpkin puree
1 teaspoon pumpkin pie spice

Directions

1) In a food processor pulse together dates, pecans, vanilla extract and sea salt.

2) Transfer mixture into an 8-inch square casserole dish. With your hands press mixture together and down towards the dish so that the ingredients stick together, this layer will be the "crust".

3) Next, in a food processor or blender combine raw cashews that have soaked in water overnight (or at least for 1 hour) with maple syrup, pumpkin puree, and pumpkin pie spice.

4) Spread this mixture as a second layer on top of the date and pecan crust. Lastly, add a sprinkling of crushed pecan on top. Place dish in the freezer to set overnight. Store in the freezer. Enjoy!

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