I’m a big fan of snack-y type bars. Glance into my purse, and on any given day you will find a variety of gluten-free snack bars – from Lara bars to EPIC bars to fruit strips to Rx Bars (side note: did you know RxBar just came out with a pumpkin spice flavor? I’m waiting on my shipment to arrive, so excited).
I’m one of those I-have-to-eat-every-three-
They’re best stored in the fridge or freezer so they keep their shape. To transport, I wrap a few in parchment paper and stick them in a reusable container (Lunchskins and Mira nesting containers are my fave) and in my purse they go! Or, sometimes they go into a deep, dark corner of the fridge where my husband can’t steal them since I’ve noticed they go pretty quickly around here.
In my opinion, pumpkin and pecan are a match made in heaven, but if you’re not a pecan fan, you could experiment with adding other nuts, i.e. walnuts, almonds, just using cashews, etc. I bet pumpkin seeds would also be great to add.
- 9 large, soft medjool dates (about one cup)
- ½ cup pecan pieces (I used dry-toasted/unsalted)
- ¾ cup cashews (I used raw)
- ⅓ cup pumpkin puree
- ⅛ cup chia seeds
- 2 tsp vanilla extract
- ½ tsp cinnamon
- 1 and ½ tsp pumpkin pie spice
- A tiny pinch of salt
- Combine and process in food processor until smooth and well-incorporated. It should form a ball of 'dough' on the side of the food processor.
- Taste, make any adjustments - add more nuts for drier texture, more dates for added sweetness, or more spice to taste.
- Place the ball of 'dough' in a parchment-lined 8x8 baking pan.
- Smooth into an even layer ('dough' will not reach the edges of the pan, simply smooth into an even layer that is thick enough to pick up as a pumpkin bar).
- Place the 8x8 pan in the freezer to firm for one hour.
- Cut into 12 - 16 bars and store in the fridge (if eating within a few days) or in the freezer.
- Serve chilled for best texture.
If you'd like to have smaller pecan and cashew pieces, put them in the food processor first and process them until they resemble a fine flour. Then add the rest of the ingredients and process into a ball of 'dough'.
Products I used:
- Medjool dates
- Pumpkin puree
- Chia seeds
- Vanilla extract
- Pumpkin pie spice
- Pink Himalayan salt