Pumpkin Magic Bars (vegan, gluten-free)
INGREDIENTS
1 can full-fat coconut milk
3 tablespoons maple syrup
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2.5 cups Eat Seedly Cardamom Crumble
3 tablespoons coconut oil
fine grain sea salt
1/4 cup diced dates (~2 dates)
3/4 - 1 cup dark chocolate
1 cup shredded/flaked coconut
1/2 cup pecans, chopped
METHOD
Preheat the oven to 350 degrees F. Lightly brush an 8 x 8 baking dish with coconut oil and then line with parchment paper.
In a pot, combine coconut milk and maple syrup. Bring to a boil and then lower to a simmer. Simmer for 15-20 minutes, whisking occasionally. Whisk in pumpkin puree, pumpkin pie spice, and vanilla. Remove from heat and cool completely.
Place 2.5 cups of seed crumble into a food processor and process into a finer crumble. Add 3 tablespoons of coconut oil and a pinch of salt. Process until a ball forms.
Press crumble into the pyrex until an even layer forms.
Pour the cooled pumpkin-coconut caramel onto the crust followed by the diced dates, then the chocolate, coconut, and pecans.
Use your hands to gently press the toppings into the caramel.
Bake in the oven for 50-60 minutes, or until the edges are golden and the middle no longer wiggles.
Cool completely and then refrigerate overnight.
Cut into squares and enjoy!
