Creamy Pumpkin Nut Bars
Megan Roosevelt gets you ready for fall with this delicious pumpkin recipe that makes 12 bars.
  • 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


  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!