Ingredients Nut Crust:
— 2 cups walnuts (pecans can be used as well)
— 8 pitted dates
Pumpkin Layer:
— 1 cup pumpkin puree
— 10 pitted dates
— 1/2 cup coconut milk (any dairy free milk can be substituted)
— 2 TBSP Arrowroot starch
— 1 TBSP ground cinnamon
— 1 tsp ground nutmeg
Top Layer:
— 2/3 cup chopped walnuts (or pecans)
— 2/3 cup shredded organic coconut
— 1 cup dark chocolate chips (70% or above)
Instructions:
Preheat oven to 350.
Next combine 2 cups of walnuts and 8 pitted dates in a food processor or high speed blender. Pulse until a crumbly mixture is formed. Press into the bottom of a square 8x8 dish and set aside.
In the same high speed blender or food processor combine pumpkin, dates, coconut milk, arrowroot starch, cinnamon, and nutmeg. Blend until smooth and creamy.
Pour over the crust and spread mixture until it's completely covered.
Lastly, sprinkle with coconut, walnuts, and chocolate chips.
Bake for 30-40 minutes, check after 30 minutes to make sure you don't overbake. It's done when the middle doesn't jiggle.
Cool and then refrigerate for 3-4 hours. Cut into squares and enjoy. This will keep in the fridge for up to a week, but it probably won't last that long! :)
NOTE: If chocolate chips are less than 70% cacao or milk chocolate or semi-sweet, then this dessert will not be vegan.
Coconut can be omitted if you prefer.
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