- 12
Ingredients
- 12 medjool dates, pitted and diced (about 1-1/4 cups or 8 ounces)
- 1 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1-1/4 cups rolled oats, ground into flour
- 2 teaspoons pumpkin pie spice
- 1 can (15 ounces) cooked pumpkin (not pumpkin pie “mix”)
- 1/2 cup pecan halves, chopped (optional)
Preparation
Step 1
1. Place the pitted, chopped dates into a blender with the non-dairy milk and vanilla, and set aside for at least 30 minutes so that the dates may soften.
2. Combine the flour and spices in a mixing bowl.
3. After soaking, blend the dates, non-dairy milk and vanilla until smooth (1 to 2 minutes). Pour this mixture, along with the pumpkin, into the bowl of flour and spices. Mix until smooth with an electric beater, tossing in the nuts last. (The batter will be thick.)
4. Scrape into an 8 by 8-inch baking pan lined with parchment paper (or use a silicone baking pan). Bake for 30 minutes at 375 degrees. Let cool 10 to 15 minutes before slicing the squares and serving. The longer they cool, the firmer they will become. Optional: add Nutty Frosting below just before serving.
Makes: 12 to 16 squares
You can easily grind rolled oats into flour by using any blender; high-speed blenders produce the finest flour, but any blender will do. (A food processor is least effective.) If you are using pre-ground flour, the measurement is the same.
This simple nut-based frosting adds a little extra richness and sweetness to special-occasion cakes and bars. Spread on with a butter knife or use a
Directions:
1. Place all ingredients into a blender jar and let sit for at least 30 minutes, so the nuts and dates can soften.
2. After soaking, blend all ingredients until smooth. Use immediately or chill for a couple hours or overnight to thicken.
Makes: about 1-1/2 cups
Above: You can also make mini pumpkin pies slices. After baking in a square pan and cooling, slice into three equal strips and then cut out little pie slices as you go across each strip.
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I don’t make things overly sweet, so you are welcome to add more sweetner of any kind. They are somewhat basic, not a jazzy dessert. When you take it out, it will be gooey, like pumpkin pie, and you can eat it on the “looser” side (after 10-15 minutes) or wait; the longer it sits, the more it sets up. By the next morning they are very firm, like the photo shows. I haven’t freezed any yet, but if you do, let me know how they do.