This recipe is a huge hit for holiday gatherings or just as a special treat any day or time of year. These pumpkin pie squares are incredibly delicious, while at the same time loaded with nutritious ingredients… they are full of fiber, healthy fats, and free from processed sugar and any artificial ingredients. Also, they are completely vegan, gluten, free, and paleo friendly. =)

Ingredients

For the crust:

1 cup raw walnuts

1 cup soaked (for at least 20 min) and drained pitted Medjool dates

1 TBSP maple syrup

For the filling:

1 cup raw cashews, soaked (for at least 20 min) and drained

1/2 cup pumpkin puree

2 TBSP maple syrup

1 tsp pumpkin pie spice

Optional toppings: coconut flakes

Instructions:

1. In a food processor, add the ingredients for the base. Process on high until you reach a cookie dough consistency.

2. Transfer the mixture to a bread loaf pan lined with parchment paper. Use your hands to press the mixture into the pan into an even layer & transfer to the freezer.

3. Next, put all ingredients for the filling in a food processor or high speed blender. Process on high until smooth then remove the pan from the freezer and spread the filling to make an even layer.

4. Add optional toppings as desired then freeze 2-3 hours until the filling has hardened.

5. Once firm, remove from the freezer and slice into 8 bars.

6. I suggest keeping the bars in the refrigerator if you will be eating them (as they can get pretty hard left in the freezer). If you want to keep them for later, they will stay fresh in the freezer for about a month.

I hope you enjoy this recipe! Wishing you a beautiful Holiday Season, stay well! xo