Pumpkin Pie Dream Bars

They’re here!!! PUMPKIN PIE DREAM BARS! The autumnal follow up to my Pastel Coconut Cashew Dream Bars from the spring. And you guys, these babies are seriously to die for. I may like them even more than the originals. They’re like a cloud of pumpkin pie perfection. Definitely making these for Thanksgiving and Christmas. I hope you love them as much as I do!

If you don’t want your dream bars quite as thick, you could halve the filling recipe so there is just one layer of each filling. But honestly, I say just go for the double layer! If you are concerned about sugar, you could make these with half of the maple syrup. You could also use coconut nectar or any other sweetener of choice. I personally love the maple-pumpkin combination. A note on the sunflower lecithin: it says optional on the recipe, but I highly recommend using it. It will make the bars a bit more stable so they hold their shape better overall. I use this liquid sunflower lecithin. If you don’t want to buy it though, it’s not a break or great ingredient. I would recommend storing your Dream Bars in the freezer if you don’t use the lecithin. If you freeze them, move them to the refrigerator at least a few hours before serving to thaw. I did eat one (or maybe two) about 20-30 minutes after pulling them from the freezer, and they were almost like an ice cream cake, so there’s that. If you’re into ice cream cake 😉

Pumpkin Pie Dream Bars
[Makes 20 2″ square bars]

CRUST
1 cup raw walnuts
½ cup raw Brazil nuts
1 packed cup medjool dates, pitted and
1/8 teaspoon pink salt

FILLING
Vanilla layer:
3 cups cashews, soaked in refrigerator overnight
1/2 cup maple syrup
2 Tablespoon coconut oil
2 Tablespoon coconut butter
1 can full-fat coconut milk
1 Tablespoon liquid sunflower lecithin (optional)
1 Tablespoon vanilla extract
Pinch of pink salt

Pumpkin layer:
2 1/2 cup cashews, soaked in refrigerator overnight
1 cup unsweetened pumpkin puree
1/2 cup maple syrup
2 Tbsp coconut oil
2 Tbsp coconut butter
1 (13.5 oz) can full-fat coconut mylk
1 Tablespoon liquid sunflower lecithin (optional)
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon ginger
Pinch of pink salt

TOPPING
1/2 cup walnuts, toasted in dry skillet for 5ish minutes then roughly chopped
1/2 cup toasted coconut chips (unsweetened)
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
Pinch of pink salt

To make topping simply mix all ingredients together in a small bowl and set aside.

Directions:

1.) In a food processor, blend the walnuts and brazil nuts into small pieces. Add the dates and salt and blend into a sticky dough.

2.) Line an 8×8 square pan with a strip of parchment paper or plastic wrap (this makes removing the bars from the pan easier). Press the mixture into the bottom of the pan evenly to create your crust. Transfer to the freezer while you make the vanilla and pumpkin layers.

3.) Drain and rinse the soaked cashews.

4.) *Make the vanilla layer: add all ingredients to a blender and blend on high for about 2 minutes until smooth. If you want to use even amounts of vanilla and pumpkin filling, measure out 1 cup of the vanilla layer and use a rubber spatula to spread the vanilla layer on top of your crust (if you do not care about having even layers of vanilla and pumpkin, simply spread all of the vanilla filling on top of the crust). Transfer back to the freezer to set for about an hour.

5.) Make the pumpkin layer: add all ingredients to a blender and blend on high about 2 minutes until smooth. If you want even layers of vanilla and pumpkin filling, measure out 1 cup of the pumpkin filling and use a rubber spatula to spread it on top of the vanilla layer (if you do not care about having even layers of vanilla and pumpkin, simply spread all of the pumpkin filling on top of the vanilla layer). Transfer back to the freezer to set for another hour alternating between layers. Once final layer in complete, sprinkle generously with topping and lightly press topping into filling. Transfer back to the freezer, and allow bars to set for 2-3 hours.

6.) Remove from freezer. Using the parchment paper or plastic wrap, pull up on both sides at the same time to remove from the pan. Using a sharp knife, cut into 2’’ x 2’’ squares. Bars will keep in the refrigerator for 3-5 days or in the freezer for a month. If you didn’t use lecithin, I recommend storing in the freezer.

* Note: If you have two blenders, simply make the pumpkin layer in one blender and the vanilla layer in the other. If you have one blender, make one layer at a time and rinse the blender between uses.

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