I have been trying to come up with different recipes using pumpkin, because I really like pumpkin season.I made these Pumpkin Bars for a church function. It is a take off of my Banana Date Cake with a few changes.
- 20 Dates, pitted, soaked until softened
- 2 c pumpkin puree
- 2/3 c maple syrup
- 1/2 c almond butter
- 4 tbsp apple cider vinegar
- 2 tsp pure vanilla extract
- 2 c Almond Milk, unsweetened, vanilla
- 1 1/2 c sparkling water
In a large bowl cover dates with hot water, until softened and plump (about 15 minutes).
Preheat oven to 350 degrees.
Combine all the wet ingredients into food processor and process until smooth and creamy. Transfer to a stand mixer bowl.
- 5 c GF All-Purpose Flour blend (I used Cup 4 Cup Wholesome Flour)
- 2 tbsp baking powder
- 2 tsp baking soda
- 2 tsp Baking Spice Blend
In a large bowl whisk together the dry ingredients.
Transfer dry ingredients to the wet ingredients in the stand mixing bowl. Blend together, starting on low and then increase the speed slowly until batter is well combined.
Spread batter onto a large sheet pan. bake for 20 minutes, until toothpick comes out clean.
Chocolate Ganache Spread:
- 2 c Vegan Chocolate Chips
- 1/2 c Almond Milk, unsweetened, vanilla
Melt the chocolate chips with the Almond Milk in a double boiler, until the chocolate is melted and pourable. You may need to add more milk.
Note: If you are using your microwave, heat at 30 second increments, stirring each time.
Pour ganache over pumpkin bars and spread with an offset spatula. Sprinkle pumpkin seeds on top of the ganache.
Sprinkle some vanilla powder on top of the ganache and pumpkin seeds.