Monday, October 15, 2012

No-Bake Pumpkin Pie Pudding Squares

 Pumpkin Pie Pudding Squares

There are 3 layers to this no-bake, creamy, almost-raw treat (even though you can't see the bottom crust in the photo above). It's also gluten free, vegan, and made with healthy ingredients.

It's pumpkin season, and I start to crave its taste somewhere around September. I had a pumpkin cappuccino at the Health Food Store not long ago and I longed for a slice of their gluten free pumpkin spice cake (I figured I'd make my own soon) and I remembered seeing cans of organic pumpkin in the pantry, so . . . I already had cashews and soaked them overnight (used for the topping). This is delicious—and my sons will attest to that.

This recipe is just one of the awesome desserts featured at Sweetly Raw, and I have altered it a bit. After you have made a number of raw desserts and dishes you get a feel for un-cooking and substituting ingredients. Besides, just about all I do has to be customized in some way! It's what chefs do!

Bottom Crust
1/2 cup pecans
1/2 cup almonds (soaked overnight and drained)
1/3 cup date paste (or pitted dates)
1/4 cup unsweetened coconut
pinch of salt
2 tsp vanilla

In a processor, grind almonds first. Add remaining ingredients and process 'till the consistency holds together well. Pat on the bottom of an 8 x 8 dish.

Middle Layer: Pumpkin Pie Pudding*
1/2 cup date paste (or pitted dates)
1/2 cup milk (almond preferred)
1 tsp vanilla
3 Tbs maple syrup (or honey)
15 oz can organic pumpkin (or 1 1/2 cups pumpkin puree)
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cup + 1 Tbs melted coconut oil

In food processor (or high-powered blender), puree first four ingredients. Add spices. Add oil last, and blend well. Pour into your pan on top of the crust and spread as the middle layer. Refrigerate overnight or do like I did and freeze it for an hour and then refrigerate about 2 hours before putting on the top cream layer.

*This makes a tasty pudding by itself. You could use it in a pretty holiday parfait recipe, mixed with cake, fruit, and cream.

The Topping
Cashew Cream Topping:
1 1/2 cups of almond milk (or your choice milk)
1 1/2 cups raw cashews (soaked at least 6 hours and drained)
4 Tbs maple syrup
1 1/2 tsp lemon juice
1 tsp vanilla
pinch of salt
1/2 cup coconut oil (melted)

In a blender, blend all ingredients except the last. When mixed well, add in the coconut oil and blend again. Pour mixture into a separate shallow pan and chill in the fridge for at least one-two hours before using as your topping. Spread on top of pudding mixture when it's ready.

Ready for the Freezer/Fridge

You can freeze this for several hours first if you need it in a hurry. It will also help to keep a nice consistency to your bars when cutting them. (The middle layer is soft like pudding remember.)

Cut and Enjoy!

 Today I am linking up with Walking in Faith's 
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