Health and Wellness Coach Alisa Fairbanks showed Tra'Renee how to make delicious Pumpkin Caramel Bars. Here is Alisa's blog.
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)
- For the caramel layer:
- 10-12 medjool dates, pitted and soaked briefly in boiling water
- 3 Tbsp water
- 4-5 Tbsp full-fat coconut milk (I used this brand)
- 1 tsp pure vanilla extract
- Dash of sea salt
Mix coconut oil, honey, pumpkin and spices together in a small saucepan on the stove over low heat.
After several minutes, once the ingredients are mixed together well, remove from heat and mix in the sunflower seed or almond butter and vanilla. Stir until everything is combined.
Pour into an 8×8 pan or an 8 or 9-inch round baking pan. Place in the freezer to set.
Meanwhile, get going on the caramel. Add the softened dates to the food processor, along with the water, 4 Tbsp of the coconut milk, sea salt and vanilla. Pulse to combine. If mixture still seems a bit too thick or chunky, add the remaining 1 Tbsp of coconut milk and blend again. Please know, it’s not going to have the same texture as traditional caramel.
Take your pumpkin layer out of the freezer after 45-60 minutes and top with the date caramel. Place back in the freezer to set further. Store in the refrigerator (or freezer if you like a more solid/frozen bar – it’s good either way!)