Ingredients

The following ingredients have 4 Servings
  • 20 Natural Delights® Pecan Pumpkin Pie Spiced Date Rolls (400g)
  • 2 cups (240g) raw cashews
  • 1 cup (240g) non-dairy yogurt (I used cashew yogurt)
  • 6-8 (120g) Natural Delights® Pitted Medjool Dates
  • 1 cup (240g) pumpkin puree
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • Optional: 1/4 cup non-dairy milk if needed to blend

Instruction

  • Soak the cashews in warm water overnight. Drain and rinse.
  • Blend the date rolls in a blender or food processor into small crumbles/chunks.
  • Press into an pan (I used this 9×6″ dish, but an 8×8″ square works too) that has been lined with parchment paper.
  • Blend all the remaining ingredients in a high speed blender until very smooth and creamy. Add up to 1/4 cup non-dairy milk or if needed and use the tamper to help it blend.
  • Pour on top of the crust.
  • Freeze overnight.
  • Slice into bars. Enjoy!
  • Keep in the freezer for 1-2 weeks.