Pumpkin Nut Butter Bars with Cashew Cream

Autumn. I love the bright flavors of Summer, I really do. The fruit salads and tomatoes and mint lemonade. But the moment October hits I restock my spice rack with cinnamon, clove, mulling spices, and curry, and I am giddy. I don’t know that any other season’s flavors are as season specific as Autumn’s. And I love every last one of them.

The search for this recipe was inspired by my attempts to replace more and more of the grains in my diet with nuts. My friend John made me an incredible raw cheesecake a month ago, which inspired me to seek out more raw/nut-based dessert recipes. My search led me to several wonderful blogs including one called the detoxinista, which is where this recipe originated. I am hooked, and will definitely be trying more of Megan’s variations on dessert. The recipe below is almost identical to this one on her blog, except that I swapped out the honey for liquid stevia, and used homemade cashew cream to top it off versus her maple glaze (too sweet for my taste buds).

 

Pumpkin Nut Butter Bars with Cashew Cream

These bars use almond butter instead of flour, producing an incredibly airy and cake-like product. They are delicious served slightly warm, with a dollop of chilled cashew cream and a dusting of cinnamon.

Ingredients:

1/2 cup organic pumpkin puree
1/2 cup creamy almond butter
1/2 tsp liquid stevia
3 tbsp unsweetened almond milk
2 eggs
2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp clove
1/8 tsp fresh grated ginger
1 tsp vanilla extract
1/8 heaping tsp salt
1/2 tsp baking soda
1/2 cup cashew cream (see recipe below)

Directions:

  1. preheat oven to 350F
  2. grease a small pie pan or square baking dish with coconut oil
  3. combine all of the ingredients until a smooth cohesive batter is formed
  4. pour into your prepared dish and bake for 20-25 minutes
  5. allow to cool slightly. then serve warm with cinnamon and cashew cream

As with most of my baking projects, I am uncertain of the shelf-life, because the whole batch was gone within 24 hours! I suspect that these bars would keep best in the refrigerator, gently reheated when the time is right for a treat. Read on below the photo for a simple recipe for cashew cream.

Cashew Cream

Ingredients:

1/2 cup raw soaked cashews (soaked for at least 8 hours)
1-2 droppers of liquid stevia (really to taste)
1/8 tsp vanilla extract
water or unsweetened nut milk to desired texture (start with 1/4 cup)

Directions:

Blend all ingredients in a high-speed blender for several minutes until the texture is whipped and creamy. Chill and serve as such.

Expect to see almond and other nut butters taking the place of flour in more of my recipes to come! And don’t judge me for putting this cashew cream on EVERYTHING. It’s been a little while since I’ve touched anything resembling whipped cream. Also, expect my next dessert post to be a raw one. What is your favorite raw dessert?

Enjoy!

 

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