Macadamia Pumpkin Bars

Suits: GF, DF, Nightshade free, Vegan 

Base Ingredients:

• 200 gm / about 1 cup pitted medjool dates
• 85 gm / ¾ cup almonds
• 65 gm / ½ cup pepitas
• 35 gm / sunflower seeds
• Pinch of salt

Filling Ingredients:

• 200 gm macadamia nuts (soaked and drained)
• 100 gm / 4 pitted medjool dates
• 2.5 tsp cinnamon
• ¼ tsp + ⅛ tsp nutmeg
• ½ tsp ginger powder
• ½ tsp lemon zest
• ¼ tsp clove powder
• 240 gm / ⅔ cup steamed pumpkin, peeled and chopped (or pumpkin puree)
• 130gms / about 1 cup coconut cream
• 35 ml / 2 tbsp coconut oil
• 1 tbsp lemon juice
• 1 tsp vanilla powder (optional)
• Pinch of salt

Pumpkin Caramel Sauce Ingredients:

• 200 grams / 1 cup pitted medjool dates
• ¾ cup coconut cream
• 80 grams / ¼ cup pumpkin puree
• ¼ cup boiling water
• 2 tbsp coconut oil
• Pinch of cinnamon

Method:

• Soak macadamia nuts in water overnight or 2 hours in boiling water
• Steam pumpkin for roughly 15 minutes (until tender)
• To make the base, line a 9x5 loaf tin with parchment or baking paper
• In a food processor or high power blender, combine pitted dates, almonds, pepitas and sunflower seeds
• Once combined into a sticky dough-like ball, press the mixture evenly along the bottom of the prepared tin. Place into the fridge
• For the filling, in the same food processor or blender, combine all of the filling ingredients until well combined and smooth (the macadamia nuts may not blend into a silky smooth consistency, that is okay)
• Once smooth, taste & adjust the sweetness/tartness level by adding more dates, vanilla, pumpkin pie spices or lemon juice, if desired
• Spread out evenly across the base in loaf tin
• Place in the freezer for 2 to 3 hours to set
• For the sauce, in a small saucepan combine dates, coconut cream, water and coconut oil
• Allow to simmer, stirring frequently, until the dates have seperated and the mix has begun to thicken. About 10-15 minutes
• [optional] Add in pumpkin puree and stir until well combined
• Remove from heat and allow to cool
• Once, cooled spread evenly over the set bars in the freezer
• Dust with cinnamon, slice and enjoy

Variations:

• The nuts and seeds in the base can be swapped out for any nut and seed mixture equaling 185 grams

Santos Organics is proud to partner with Conscious Grounds Kitchen

This recipe was developed in collaboration with Conscious Grounds Kitchen expert team of chefs and nutritionists. Conscious Ground Organics is a certified organic farm and earth education centre in Byron Bay. Their philosophy is to bring compassion, love and healing through the food they grow, while the affiliated Conscious Ground Kitchen is dedicated to providing the most delicious, nutrient-rich food products for your home, because great nutrition is vital for a healthy lifestyle.