Raw Pumpkin Bars with a Sprouted Cookie Crust

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!)

healthy pumpkin pie bar

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 pie

Maiah with baby Ivy

Raw Pumpkin Bars with a Sprouted Carrot Cookie Crust

yields 2 mini loaf pans, or about 12 small slices

Ingredients:

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

go raw sprouted carrot cake

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

Directions:

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.

raw pumpkin bar with cookie crust
go raw cookies with coconut on pumpkin
carrot cake 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.

raw pumpkin spice bar

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

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