Sugar Free Pumpkin Pie Squares
Tis the season to mac down on sugar free sweets. I ate at least four of these suckers yesterday...I had to stop myself from a complete massacre. Sugar free vegan gluten free pumpkin pie squares. You know, simple food.
When I went up to my parents for Thanksgiving/five years to forty birthday, my mom had these little ones waiting for me in the fridge. Wait, they're vegan? And there's no sugar?! Holy shit, thanks mom! She found the recipe from this site called Straight Up Food. So I decided to make some...for other people of course...and then I ate half the batch.
So anyway, courtesy of Straight Up Food with some slight changes...be sure to check out her site people. More delicious simple food.
How to Make Sugar Free Pumpkin Pie Squares
Serves 12 to 16
- 12 dates (preferably soft dates)
- 1 cup of non-dairy milk (I used the unsweetened So Delicious Organic Coconut Milk)
- 1 teaspoon of vanilla extract
- 1 1/4 cups of oat flour
- 1 can of cooked organic pumpkin
- 2 teaspoons of pumpkin pie spice
- Let dates soak in a blender with the coconut milk and vanilla.
- Pre-heat the oven to 375.
- Combine oat flour and pumpkin pie spice in mixing bowl and stir.
- After letting the dates soak, blend them with the milk and vanilla until smooth.
- Now, you can either pour that mixture into the bowl with the dried ingredients and mix them with an electric beater or, if you don't have one like me, use your blender as the mixer. I left the date mixture in the blender and added (a little bit at a time) the dried ingredients and the cooked pumpkin and blended. I did this until it was completely smooth.
- Grease an 8 by 8 backing pan with coconut oil, then pour the mixture in the pan.
- Let it bake for about 30 minutes, it will still be a little gooey on the inside.
- Let it sit for about 10 to 20 minutes, then place in the fridge. These taste most delicious when they're cold.
Cashew and Date Frosting
- 7 dates (again, soft dates preferred)
- 3/4 cup of raw cashews
- 3/4 cup of water or coconut milk (in the original recipe it calls for 1 cup of water which left it a bit watery, next time I'm using less and will probably go with the coconut milk)
- 1/2 teaspoon of vanilla extract
- 1/4 of chopped pecans
- While the pumpkin squares are baking, combine all ingredients in blender and let them soak for 30 minutes.
- Once soaked, just blend until smooth.
- Put in glass container and leave in fridge preferably overnight, or a couple hours will do.
Once the pumpkin cake and frosting are nice and cold, take them out of fridge. Cut the cake part into squares and spread frosting on top. Then sprinkle the chopped pecans on top of the frosting.
Hide them from people so you can eat the entire batch or give them to someone so you don't eat the entire batch. The second suggestion is recommended.