Chai Pumpkin Pie Bars with a Raw Pecan Crust
Ingredients
Raw Pie Crust
-
1
cup
pecan pieces
-
½
cup
almond meal flour
-
5
pieces
soft pitted dates
-
1
tsp
cinnamon
Pumpkin Layer
-
¾
cup
canned full-fat coconut milk
-
¾
cup
pumpkin puree
-
¼
cup
coconut sugar
-
10
drops
vanilla liquid stevia
-
¼
tsp
sea salt
-
¼
tsp
cardamom
-
¼
tsp
ginger
-
¾
tsp
cinnamon
-
2
tsp
agar powder
Instructions
- Blend the pecan pieces, almond meal flour, soft pitted dates, and cinnamon until it forms a ball.
- Press the mixture into a square dish to form the crust.
- In a small pot, combine coconut milk, pumpkin puree, coconut sugar, vanilla stevia, sea salt, cardamom, ginger, and cinnamon.
- Simmer the mixture until the coconut sugar is dissolved.
- Whisk in the agar powder while simmering for about one minute.
- Pour the pumpkin mixture over the crust and refrigerate until solid.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
16g
Total carbohydrates
28g
Total protein
4g
Sodium
100mg
Cholesterol
0mg
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