Just in time for Thanksgiving, try this delicious bite-sized dessert!
Ingredients (14)
Crust
10 medjool dates, pitted
1 cup rolled oats (use gluten free, if needed)
3/4 cup pecans, raw unsalted
1 tablespoon oil
1 teaspoon vanilla extract
pinch of salt
Pumpkin Filling
15 ounces pumpkin puree
11 medjool dates
2 eggs
1 and 1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon baking powder
Topping (Optional)
coconut whip cream or heavy cream whip
chopped pecans
Start Cooking
Prepare the Crust
Preheat oven to 350 degrees Fahrenheit.
Place dates, oats, pecans, oil, vanilla, and salt in a food processor. Blend until it can stick together (one to two minutes).
Press mixture into a lined eight- by eight-inch baking pan until it is spread evenly.
Bake for five minutes (no longer than this as it can easily burn), remove from oven and set aside.
Prepare the Filling
Wipe the food processor clean.
Place dates and pumpkin in food processor and blend until smooth.
Add eggs, cinnamon, vanilla, and baking powder. Blend until smooth (about two to three minutes).
Pour mixture over the crust and spread it out evenly.
Bake 25 minutes.
Remove from oven and allow it to cool completely.
Cut into 16 bars. Place a dollop of coconut whip cream or unsweetened heavy cream onto each bar. Sprinkle with chopped pecans.
Prepare the Coconut Whip
Place a 15 ounce can of coconut milk in the fridge for at least two hours.
Take out and remove the creamy white part from the top (leave the liquid in the can.)
Beat with two teaspoons vanilla extract until starts to turn into a whip (about five minutes). If you want it sweet then add two tablespoons maple syrup.
Recipe from kosher.com
