Desserts are plentiful throughout the holiday season. This low carb, low sugar (dairy and gluten-free) dessert can help satisfy your holiday sweet tooth.
Yields 25 servings (cutting your dish into 5 rows and 5 columns)
Serving Size: 1 bar
1 Cup raw pecans
½ Cup raw walnuts
1 Cup Medjool dates, soft and pitted
1 Tbsp oil (melted coconut, vegetable, etc.)
¼ tsp cinnamon
Pinch of salt
2 Cups raw cashews, soaked in water 2–4 hours then drained and rinsed
¾ Cup pumpkin puree
½ Cup sugar-free maple syrup
⅓ Cup oil (melted coconut, vegetable, etc.)
1 Tbsp lemon juice
2 tsp ground cinnamon (+ 1 tsp for finishing)
1 tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
1½ tsp vanilla extract
Put all the crust ingredients into a food processor, and process until the ingredients stick together. Stop and scrape down the sides as needed. Press the crust mixture into the bottom of a 9 x 9 square baking dish.
Put all filling ingredients in a blender or food processor and blend until smooth and creamy. (You may have to stop to scrape down the sides.)
Pour the filling evenly over the base and smooth with a spatula. Cover the dish and place it in the freezer to set for 4–6 hours.
Let the dish sit at room temperature for 10–15 minutes and then cut into squares. Sprinkle a thin layer of cinnamon on top before serving.
Nutrition Information per Serving:
Calories: 135 calories
Total Fat: 11g
*Adapted from www.rachelsnourishingkitchen.com