These are reminiscent of Lara bars, but you’ll want to store them in the refrigerator.
Ingredients:
½ cup each raw cashews and pumpkin seeds
1 cup pitted dates
¼ cup pumpkin puree
¼ cup shredded coconut
½ cup dried apricots
1-2 tbsp pumpkin pie spice
Directions:
Toss all ingredients in a high-speed blender or food processor and mix until combined. You might have to adjust the amount of dried fruit depending on how “wet” the pumpkin is.
Scrape the blended “batter” into a bowl and set aside while you line a baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop out the batter, form into a bar shape and place on the cookie sheet.
Place the bars in the refrigerator for 1 hour to allow to firm up before eating. Store in an airtight container in the refrigerator.
Recipe by: Saara Haapanen
Photo Credit: Canva by towfiqu barbhuiya