Pumpkin Pie Bars
  • 1 cup pecan pieces (or more if you're using whole pecans)
  • ½ cup almond meal
  • 5 soft pitted dates (soaked if they are dry)
  • 1 teaspoon cinnamon
  • ¾ cup coconut milk
  • ¾ cup pumpkin puree
  • ¼ cup coconut sugar
  • 2 teaspoons agave nectar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¾ teaspoon cinnamon
  • 2 teaspoons agar powder
  1. In a food processor add pecans, almond meal, dates and first amount of cinnamon.
  2. Puree until it begins to form a ball.
  3. Press into an ungreased 8x8 baking dish.
  4. Meanwhile, in a saucepan over medium heat combine coconut milk, pumpkin, coconut sugar, agave nectar and spices. Whisk and heat to a simmer. Simmer until the coconut sugar is dissolved.
  5. Add agar powder to the simmering mixture and whisk constantly for 1 minute.
  6. Pour over crust and smooth the top. Refrigerate until completely cooled and set. Keep refrigerated.
Recipe by These Things I Love at http://thesethingsilove.com/2012/01/pumpkin-pie-bars/