Raw Pumpkin Caramel Slices

Fall is officially here. From one day to the next we had 75 and sunny to 60 and below. POOF, just like that the summer is gone. Boy do I miss California...I digress. 

Any way, the onset of the fall and cooler weather means pumpkin weather! Pumpkin patches, pumpkin tortilla chips (no joke I saw those at the store), pumpkin poptarts, you name it. Pumpkin everything can be found everywhere so here I am to give you a little more pun'kin :) 

Now, for those of you that thought that the cute humble pumpkin was just reserved for sweets around the holidays that you avoid, let me tell you about some of the awesome benefits of a eating pumpkin in general. The list is endless but here's a few things to make you feel a little less guilty about indulging in that slice of pumpkin pie this year or encourage you to roast up pumpkin squash with dinner. 

• Since pumpkins are a squash that = lots of fiber! Great to aid in healthy digestion and a balanced meal to make you feel full faster!
• Naturally with all things orange, you can count on a lot of carotenoids and beta-carotene which are great to keep those bright eyes healthy. 
• Pumpkins are great for recovery as they are chocked full of potassium! A whopping 564 milligrams of potassium in 1 single cup of cooked pumpkin squash!
• Let's not forget about those little seeds we love to roast in the oven this time of year! Packed full of protein and fiber and natural goodness too!

So enough with all that, there's how you can make a nice sweet treat that you don't have to feel guilty about :)

Here's what you need:

• Processor, I like to use the small mini processors, but it doesn't matter if you use a large 
• 8x8 pan lined with parchment paper

Crust:

• 1/2 cup Walnuts
• 1/2 cup Almonds
• 2 tbsp. Coconut Oil
• 2 tbsp. Maple Syrup 

Caramel:

• 2 cups Packed Pitted Dates
• 2 tbsp Coconut Oil
• 2 heaping tbsp of Pumpkin Puree 
• 1 tbsp Almond Meal or 1 Heaping tbsp of Whole Raw Almonds
• 2 1/2 tsp Pumpkin Pie Spice
• 1 tsp Vanilla
• 3 tbsp Almond Milk
• Sea Salt to sprinkle on top

Let's get started with the crust!

Line your pan with the parchment paper.

Put all of your crust ingredients into the processor and grind until you have a fine gravel. 

Once you have a fine gravel, empty the processor into the pan lined with parchment. Using the back of a spoon and fingertips press the crust down evenly into the pan and covers the entire bottom. 

One you've pressed your crust, place the entire pan into the freezer and we can move along to the yummy part.

For the caramel, don't worry about washing out your processor, the same ingredients are used in the filling and the residual nuts are great for the taste. 

Fill your processor of all the ingredients, no method to the madness, just dump it all in the processor. Be sure to reserve the salt here as that will be saved to sprinkle on top.

Side note: when you're shopping for your dates, the darker and richer in color, the more caramely taste they will have. If they're nearly black and squishy, get those! They will melt in your mouth! 

Once all of your ingredients are in the processor, process the ingredients until you have a smooth sticky paste. 

Next, take your pan out of the freezer and with a spoon, scoop out the contents of the caramel onto the top of the crust. Use the back side of your spoon to spread out the caramel filling evenly across the crust. It will be messy but delicious to lick up :)

Sprinkle the top with the desired amount of sea salt and stick back in the freezer. 

Now your patience will be tested. Wait at least 3 hours to allow for the caramel to set well. Once you have agonized for a few hours, lift the parchment from the pan and peel it carefully away from the sides of the caramel. Then run a sharp knife under water and make straight down even cut. Cut your bars into the desired size and now you've got a yummy fall treat!

Storage:

Keep stored in an air tight container in the freezer. Layer bars in between parchment so they don't stick to one another if you need to stack them. They will keep for a couple weeks in the freezer, but I promise they'll never last that long before you eat them all. 

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Here's What You Need: 

• Processor, I like to use the small mini processors, but it doesn't matter if you use a large 
• 8x8 pan lined with parchment paper
• Knife

Crust:

• 1/2 cup Walnuts
• 1/2 cup Almonds
• 2 tbsp. Coconut Oil
• 2 tbsp. Maple Syrup 

Caramel:

• 2 cups packed pitted dates
• 2 tbsp coconut oil
• 2 heaping tbsp of pumpkin puree 
• 1 tbsp almond meal or 1 heaping tbsp of whole raw almonds
• 2 1/2 tsp pumpkin pie spice
• 1 tsp vanilla
• 3 tbsp almond milk
• Sea salt to sprinkle on top

Process: 

• Process all crust ingredients in a processor until you have a fine gravel.
• Place crust gravel into a parchment lined 8x8 pan.
• Using the back of a spoon and fingertips press the crust down evenly into the pan and covers the entire bottom. Place in freezer.
• Fill your same processor (no need to clean it out) with all the caramel ingredients. Be sure to reserve the salt here as that will be saved to sprinkle on top.
• Process until you have a thick sticky goo. 
• Take your pan out of the freezer, scoop out the contents of the caramel onto the top of the crust.
• Use the back side of a spoon to spread out the caramel filling evenly across the crust. 
• Sprinkle with desired amount of sea salt and freeze for minimum of 3 hours.
•  Lift the parchment from the pan and peel it carefully away from the sides of the caramel.
• Run a sharp knife under water and make straight down even cut. Cut your bars into the desired size and enjoy!
• Store in the freezer in an air-tight container with parchment in between each layer of caramels if you need to stack them. They will keep for a few weeks.