Raw Maple Pumpkin Pie Bars

Upgrade yo’ pie.

INGREDIENTS:

Crust:

1 cup walnuts

½ cup pecans

1 cup dates, pitted

1 tablespoon Maple Almond Butter

1 tablespoon pumpkin butter

Filling:

1 cup raw cashews, soaked in water 1 hour

½ cup pumpkin puree

2 tablespoons maple syrup

2 tablespoons Justin’s Maple Almond Butter

2 tablespoons coconut oil

½ teaspoon vanilla

1 teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon nutmeg

Pinch of sea salt

Optional: Coconut whipped cream, ground nutmeg

INSTRUCTIONS:

1.     Prepare a 9”x9” baking pan by lining it with two pieces of parchment paper for easy removal. Set aside.

2.     Make the crust by combining all crust ingredients in a food processor and blending until it forms into a large, sticky ball. Press into the bottom of the prepared pan in an even layer. Freeze 20 minutes.

3.      Wipe out bowl of food processor, and add all filling ingredients. Puree until smooth and creamy. Pour filling over crust and spread into an even layer with an offset spatula. Freeze at least one hour.