Pumpkin Pie Squares w/ Caramel!
No Bake Pumpkin Pie Cream Squares
Vegan and Gluten Free
Crust
- 2/3 cup pecans
- 1/3 cup almonds
- 1/3 cup pitted, packed dates
- 1/4 cup dried shredded coconut
- Pinch of himalayan sea salt
- 1-2 teaspoons vanilla bean powder
- Grind the almonds to flour in a food processor.
- Add the pecans, coconut, and salt, Pulse a few times to chop the pecans.
- Add the dates and 1 teaspoon water.
- Process into a dough. Do NOT over process or the oils will release from the pecans.
- Make sure the dough will hold together when pressed in your hand.
- If still slightly crumbly add another 1/2-1 teaspoon water and pulse briefly.
- Press into the bottom of an 8x8" pan. Set aside.
Filling
- 1/2 cup pitted packed dates
- 1/2 cup vanilla coconut* or almond milk
- 1 teaspoon vanilla bean powder
- 3 tablespoons maple syrup
- 1 1/2 cups cooked pumpkin puree
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup + 1 tablespoon melted coconut oil
- Puree the dates, milk, vanilla and maple syrup in a food processor until fairly smooth.
- You may have to scrape down the sides a few times and keep pureeing.
- Add the pumpkin and spices. Puree to get it as smooth as possible.
- Add the coconut oil and blend again.
- Spread evenly over the crust using a mini offset spatula.
- Chill in the fridge for 12 hours (or overnight).
Whipped Cream
- 1 cup full fat coconut milk
- 3/4 cup cashews
- 3 tablespoons agave or maple syrup
- 1 1/2 teaspoons lemon juice
- 1 teaspoon vanilla bean powder
- Pinch of himalayan sea salt
- 1/3 cup melted coconut oil
- Blend all but the coconut oil until smooth and a high speed blender
- Add the oil and blend to incorporate.
- Pour into a large shallow pan and chill for at least 8 hours.
- Spread over the chilled pumpkin filling.
Caramel
- 1/4 cup maple syrup
- 2 tablespoons lucuma, sifted
- 3 1/2 tablespoons almond butter*
- 1/2 teaspoon pure vanilla
Add the maple, almond butter, and vanilla to a small bowl.
Sift the lucuma over top. Stir in.
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Comments
The squares look great but I don’t see the recipe for the caramel.
Just added the caramel sauce recipe! ENJOY :)
Wish you would connect to Pinetrist so that I could pin your recipes!