These look awesome!
Pumpkin and winter squash are among my favorite fall foods! They taste great savory and sweet, and can be made a variety of ways. They are actually starches I can eat right now too, as I currently need to steer clear of any sort of yam, sweet potato or regular potato to continue healing.
Meanwhile, I hope you enjoy this tasty fall-inspired dessert. Let me know know what you think, especially about the date caramel!
October 12, 2016 update: watch this replay of me making these bars on KATU Afternoon Live here in Portland!
For the pumpkin layer:
- 1/2 cup coconut oil
- 1 cup pure pumpkin puree (canned or fresh)
- 1/8 – 1/4 cup raw honey
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- Pinch of sea salt
- 2 Tbsp unsweetened sunflower seed butter or unsweetened almond butter
- 1 tsp pure vanilla extract (I like this brand)
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