In my quest for creating some Thanksgiving and holiday recipes this weekend, I decided to tweak another recipe from my book, Detox 101. These recipes were used at a Holiday Potluck for the Yoga Studio I teach at. I thought a simple dessert, that seemed more decadent than it really was, would be a fun way to go. I also wanted to use somethings I had in the kitchen. I had dates, pumpkin puree, cashews, and spices, the perfect ingredients for no-bake date bars.
The original recipe was also very “Fall”-ish, it called for cinnamon and dried apples. Since I didn’t have any apples on hand, I decided to use another Fall favorite – pumpkin and pumpkin pie spices. The result is a bite sized snack that tastes decadent, but is actually super easy to make. And it tastes like pumpkin pie. That’s a win-win in my book (well, not my actual book, but you get the idea).
This recipe is also found in my brand-new Holiday Guide, which has plenty of healthy holiday meals, sides, and treats. The guide is a fun holiday gift bonus as part of the 21 Days to Flourish Program.
- 1 tbsp Pumpkin Puree
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- 1 cup raw cashews
- 10 dates, pitted
- pinch sea salt
- Add dates and cashews to your blender.
- Blend until broken in to small chunks. Add the rest of the ingredients and blend until it start to form a sticky dough. If you blend too long, it will puree into more of a batter. You want a few chunks and bits if nuts still in your bar.
- Place on a sheet of parchment paper and spread until about 1 inch thick.
- Place in the freezer for 1 hour.
- Remove and cut into bite size squares, about 1 inch each.
- Store in refrigerator until ready to serve and eat.
What pumpkin dish are you most looking forward to this Thanksgiving?
Peace and Love,