recipes and tips for better living

Tuesday, September 3, 2019

Pumpkin Spice + Everything Nice: No Bake Pumpkin Spice Squares


It's that time of year again....

Last year the Limited Edition Flavor of Pumpkin Spice Shakeology sold out in LESS THAN A DAY!   And TODAY it hits my web-store shelves for a VERY limited time only (while supplies last).  So for all of you PSL lovers out there, make sure you get a box or two ASAP and don't just do a double take on this recipe, MAKE IT.  You'll love it.   It'll require about 15 minutes to throw together these simple ingredients and NO BAKING TIME!!  The crust has FOUR EASY ingredients and the filling has 5 SIMPLE ingredients.


You're going to love it!



CRUST INGREDIENTS:

1/2 cup chopped toasted pecans
1/2 cup unsweetened toasted shredded coconut
4 Pitted Medjool Dates
1 Tbsp + 1 extra tsp organic melted coconut oil

CRUST DIRECTIONS:

Place all 4 above ingredients in a food processor with an S-blade and blend until well blended and sticky.  Press this mixture into the bottom of an 8x8 cooking pan that has been lightly sprayed with oil (or lined with parchment paper)



FILLING INGREDIENTS:

1.5 cups canned light coconut milk
1/2 cup of water
2 envelopes unflavored gelatin (preferably from grass fed cows or you can try an agar based vegan alternative)
1/2 cup pure pumpkin puree

FILLING DIRECTIONS:

Add the coconut milk and water to a saucepan, and BEFORE heating, sprinkle in the gelatin and allow it to bloom for 5-10 minutes.  From there, place saucepan over med heat for 3-4 minutes until the gelatin has dissolved.  Remove from heat and allow to cool to room temperature.   Whisk the pumpkin puree in.  Then Whisk the Shakeology in.  

Pour the liquid mixture over the crust and set in the refrigerator.  Allow to set for about 3-4 hours, or until fully set.  Cuts into eight 2x2 bars.  Store in an airtight container in the fridge for up to 5 days.






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