Heyyyy folks, it’s been a while! Happy almost-Thanksgiving!
As you may have noticed, I’ve been posting recipes very sporadically over here, mainly because: a) high school, and b) my brand-new podcast, JUMP FOR JOY! Have you listened yet? I interview inspiring professionals on how they live their most joyful lives through eating real food, exercising mindfully, and living naturally. Go listen to it, and write a review telling me what you think 🙂
Anyway, back to the holidays. Rest assured! Even with all that going on, I’ve spent tons of time concocting delicious treats in my kitchen for you. This Thanksgiving treat is my newest creation, and I’m sure you will flip over it. Enter: Pecan Pumpkin Caramel Bars. The bottom layer is a crunchy pecan pie crust, topped with a pumpkin “caramel” filling, and doused in a rich chocolate ganache. Uhhh, does it get any better than that?
It all started when I passed by a friendly lady at my local Farmers’ Market selling Medjool dates. I knew I’d have to make a yummy treat using these sweet fruits.
I started by creating a crust using pecans (which are high in healthy fat and protein), these “wet” Medjool dates, a little sea salt, and my favorite ghee from Fourth & Heart. (If you want to make the recipe vegan, just sub coconut oil.) This created a lovely crunchy, nutty, sweet crust. The best part? It required ZERO baking time!
Next up, I blended up more dates, some organic pumpkin puree, coconut milk, and pumpkin spice to create a luscious caramel filling. It tasted exactly like pumpkin pie, but with caramel! Swoon.
To top it all off, I whipped up an easy dark chocolate ganache using only two ingredients: chocolate and coconut milk. Then, the bars were sent off to the freezer to set! The next morning, I woke up to the most delicious Thanksgiving treat ever. Think: Chocolate Pecan Pie meets Pumpkin Pie. Except you don’t have to turn on your oven, so WIN!