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Raw Pumpkin Bars with a Sprouted Cookie Crust

February 2, 2016

Yesterday evening the babies were calm, I had a container of organic pumpkin to use, and some raw sprouted carrot cake cookies I had nabbed earlier in the day on our outing to Whole Foods.  (It's crazy how babies in tow make even a quick trip to the grocery store a "huge outing."  Goodbye, quick in-and-out grocery store runs!)



I decided to create an impromptu pumpkin dessert based off a few old recipes of mine, and I made both a raw version and baked version since I was sure it would not taste great both ways.  Wrong!  This morning after an online barre3 workout in between attending to the girls, I decided to taste-test both bars to see how my invention fared.  I was very impressed with myself!  It turns out great either raw or baked though I prefer the baked pumpkin-pie texture a little more.  But paired with a great workout and a new shirt in the mail (goodbye, shopping in stores), these bars made my breakfast (and morning) much more fun.  Also, it's easier to deal with fussy babies when you're happy (#happymomhappybaby, for reals) so it's worth it to quickly make this one evening and get ready for a great morning ahead!




Raw Pumpkin Bars with a Sprouted Carrot Cookie Crust

yields 2 mini loaf pans, or about 12 small slices




Cookie Base:


1/2 cup Go Raw carrot cake cookies

1/3 cup unsweetened coconut flakes

1/4 cup pumpkin seeds

1/3 cup dates

1/2 tablespoon coconut oil

1 teaspoon water



Pumpkin Layer:


3/4 cup pumpkin puree

2-1/2 tablespoons pure maple syrup or raw honey

1-1/2 tablespoon coconut flour

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/8 teaspoon allspice

1/8 teaspoon cardamom




1.  Food-process raw sprouted cookies and other cookie base ingredients together, adding as much water as needed to stick together.

2.  Press mixture into paper-lined mini loaf pans or tin of choice.  For the raw bar option, chill the pan(s) in the fridge while you prepare the pumpkin layer.  If you would like a baked/more pumpkin pie version, bake the base for 6 minutes in a preheated oven at 350 F.

3.  For the filling, mix the ingredients in a medium bowl.  You may need to adjust the amount of the coconut flour based on how thick or runny the pumpkin is.  (I used a store-bought organic pumpkin puree that was pretty runny).

4.  Spread the pumpkin layer on top of the cookie base and chill overnight for the raw version, or bake for 25-30 minutes or until the pumpkin layer is set.  Serve topped with extra coconut and crushed up sprouted cookies.


I love the Go Raw sprouted Carrot Cake cookies and Ginger cookies but any favorite crushed up raw granola bar will work well in the base.


I prefer the baked pumpkin texture, but the taste is great with either the raw or baked bars.

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