Every autumn when pumpkins are in season, I make sure to make a few trips to purchase some small pie pumpkins and roast them so I have pumpkin purée all year long. I keep 1 cup quantities in the freezer in small sealed bags that I can simply thaw before I want to use purée in a recipe. The small pie pumpkins have a sweeter flavor and retain less moisture than large pumpkins that are really more for decorative purposes around Halloween than for cooking or baking. And don't forget to harvest those pumpkin seeds — when roasted they are a wonderful salty yet healthy treat.
And on the subject of treats, as pumpkin happens to be in abundance, a fair amount of it is used in my kitchen even before freezing it. Healthy treats containing nuts and dried fruit are pretty much a staple in my kitchen and here I've topped a chocolaty base of naturally sweet dates and prunes with a topping of protein rich cashews, pumpkin purée, a small amount of maple syrup and aromatic spicing. These squares are surprisingly reminiscent of a layer cake or an upside down cheesecake as the top layer has the crunch while the bottom layer is moister with that melt-in-your-mouth element. No baking is required either, just a bit of patience with the food processor.
|Essentially Raw Pumpkin Bites|
|Recipe by Lisa Turner|
Published on October 9, 2015
No-bake pumpkin and cashew squares on a rich chocolaty cocoa and date base
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Other vegan treats to try from Lisa's Kitchen:
Raw Peanut Butter Chocolate Nut Squares
Raw Peanut Butter Cocoa Maple Squares
Mini Tahini Cups with a Creamy Coffee Date Filling
No-Bake Coconut Oil Fudge
On the top of the reading stack: The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day