Good Thyme Kitchen

You are here: Home / Archives for dessert

dessert

Healthy Key Lime Pie Bars

by Leave a Comment

Healthy key lime pie bars…are you even kidding me?  Nope, we’re totally serious.  These blissful little treats are perfect for a warm summer day, a chilly afternoon, a gathering with friends, a bridal or baby shower, an after dinner dessert, an office pot luck…you catch my drift?  You actually really don’t need a reason, just make them and eat them up!

We think you are going to have fun with this recipe.  The first step is to soak the cashews in boiling water.  Just place them in a bowl and pour the boiling water over the top and let them hang out in their little jacuzzi for a bit while you get going on the rest.

The crust is easy peasy because you get to do it all in the food processor.  Just add the oats and almonds and pulse away until they are broken down.  Then add in the brown sugar, maple syrup, coconut oil and salt and combine until it’s a perfect crumbly mixture.  Spray an 8×8 baking pan with coconut oil and add the crust.  Use the back of a spoon to press it down evenly then pop it into the oven for 18 minutes.

While the crust is baking away, you can drain the cashews and toss them into the food processor and process until they are smooth.  Now you can add the coconut cream solids, the lime juice and zest, the maple syrup and the salt and combine until incorporated.  You may need to stop periodically and scrape the sides with a spatula.

Remove the crust from the oven and let it cool for about 10 minutes.  Then pour the lime filling over the top and pop it back into the oven for an additional 25 minutes.  Make sure that it’s cooked all the way through and not jiggly wiggly in the middle.  If it is, let it go for another minute or two.  Remove from oven and let it cool before you cut it into squares.  Then place the squares in the fridge before you serve them.

You can garnish with some pretty raspberries and freshly cut limes or any other pretty fruit you have on hand.  Yum!

Healthy Key Lime Pie Bars
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 9
Ingredients
For the Crust:
  • 1 C rolled oats
  • 1 C raw almonds
  • 2 Tbsp brown sugar
  • 1 Tbsp pure maple syrup
  • ¼ C coconut oil
  • pinch of kosher salt
For the Filling:
  • 1 C raw cashews
  • 1 15oz can refrigerated coconut cream (white solids only)
  • ½ C freshly squeezed key lime juice
  • 1 Tbsp key lime zest
  • ¼ C pure maple syrup (+more if desired)
  • ¼ tsp kosher salt
Instructions
  1. Add cashews to a low bowl and pour boiling water over the top to cover, set aside.
  2. Preheat oven to 350 degrees.
  3. Add oats and almonds to a food processor and pulse until completely broken down. Add brown sugar, maple syrup, coconut oil and salt and process until it becomes a fine crumbly texture.
  4. Spray a 8X8 square baking pan with coconut oil. Add crust and press firmly with the back of a spoon, smoothing it out to make it even. Bake for 18 minutes.
  5. Drain cashews and add to a food processor, process until smooth. Add remaining filling ingredients to the food processor and continue to process until incorporated, may need to stop to scrape down sides.
  6. Remove crust from oven and allow to cool for 5-10 mins. Add key lime filling evenly over the top of the crust and return to the oven. Bake an additional 25 minutes or until set in the middle (not jiggly). Remove from oven and allow to cool. Cut into equal squares and refrigerate before serving.

Berries & Cream Cups

by Leave a Comment

These little berries and cream cups are an absolute family favorite.  They really are a perfect frozen summer treat and also happen to be super easy to make.  We love the crust because it’s made with bran cereal and it’s actually very healthy (loaded with fiber) and the kids have no idea which is always a win in our house.  The upping of the fiber intake is still going strong around here.  We are both trying to eat more fiber because of it’s health benefits.  We won’t bore you with fiber talk but you should just know that some of it’s nutritional benefits are that it helps maintain weight, it’s excellent for your digestive system, it helps control blood sugar levels and keeps you feeling full which eliminates the desire to snack.  Okay, that’s enough…you get it.  Back to the recipe, these berries and cream cups are so fun to make.

You start by making the crust in the food processor.  Simply pulse up the bran until broken down, add in the coconut flakes and almonds and pulse some more.  Then you get to add in the dates, cinnamon, coconut oil and vanilla.  Spoon the crust mixture into the lined muffin tins, pop them into the freezer to set and get going on the cream mixture.

Add the cream cheese and Greek yogurt to a bowl and blend them together with a hand mixer.  Add in the powdered sugar and vanilla and mix until blended.  Then add in the chopped strawberries and blend until incorporated into the yogurt mixture.

Take the muffin tins out of the freezer and fill with the strawberry mixture.  Top with fresh berries and place back into the freezer to set for at least 2 hours.  You are going to love these sweet little treats!!  They don’t last long in our house.


Berries & Cream Cups
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
For the Crust:
  • 1 C. original All-Bran cereal (or other bran buds cereal)
  • ½ C unsweetened coconut flakes
  • ½ C raw almonds
  • 8 medjool dates, pitted
  • 1 Tbsp coconut oil
  • ¼ tsp cinnamon
  • ½ tsp vanilla
  • kosher salt to taste
For the Berries & Cream:
  • 8oz cream cheese
  • 1 C 0% greek yogurt
  • 1 tsp vanilla
  • 1 C powdered sugar
  • 1 C strawberries, chopped
  • 4 strawberries sliced
  • ½ C blueberries
Instructions
  1. Add bran to a food processor and pulse until broken down. Add coconut flakes and almonds and pulse again until broken down. Add dates, cinnamon, coconut oil and vanilla. Let the food processor run on high speed until all ingredients are completely broken down. Add a pinch of kosher salt and pulse until combined.
  2. Remove from food processor and transfer to a bowl.
  3. Line 10 muffin liners in a muffin tin. Press approx 2 Tbsp of crust firmly into the base of each muffin liner. Transfer to the freezer.
  4. Add cream cheese and greek yogurt to a bowl, blend with a hand mixer. Add vanilla and powdered sugar and blend until mixed. Add chopped strawberries and blend until broken down and mixed into filling.
  5. Remove muffin tin from the freezer. Top strawberry filling equally into muffin liners. Top with sliced strawberries and blueberries. Return to freezer to allow to set for at least 2 hours. Once frozen they are ready to serve.

Gluten-Free Freezer Blondie Bars

by Leave a Comment

We are just going nuts over these gluten free freezer blondie bars and we know you will too!!  After you read the recipe, you’ll see how funny the nuts comment is too!  ha ha  Anyway, this recipe was a very fun creation that morphed into an awesome and totally delicious treat!  The family freaked out over these bars and we didn’t even tell them that there are garbanzo beans in the recipe.  Shhhh. Can we offer you some advise?  Great…here it is….don’t ever tell the people that there are garbanzo beans in any dessert because they will instantly freak out but if you keep it on the down low, they will literally have NO idea!!  We promise, when the beans are combined with all of the other sweet ingredients, they literally disappear!  It’s like bean magic!  Yes, beans are the magical fruit!  ha  I’m sure you actually don’t need me to go on and on about the health benefits of our little friends, the chick peas but let’s just go with the fact that they are little nutritious powerhouses and that’s a good thing.  Sooo, a somewhat healthy dessert anyone??  Cool.  Here’s the scoop….

Start by mixing up peanuts and cashews in the food processor until they are a nice creamy nut butter consistency.  Then  just add the chickpeas, maple syrup and vanilla and mix them up until combined.  Add the salt to taste and make sure it’s mixed in.  Press the nut mixture into an 8×8 pan and get going on the yummy chocolate topper!  Melt the chocolate and coconut oil in the microwave or a double boiler if you so desire.  Spread the chocolate over the top of the nut mixture and pop it into the freezer to set up for at least 2 hours but overnight will be best!  Just try to hold out that long…we dare you!!

If you love this dessert then we insist that you try these no bake chocolate coconut date bars 


Gluten-Free Freezer Blondie Bars
 
Save Print
Prep time
Total time
 
Author:
Serves: 16
Ingredients
  • 1 C raw peanuts
  • 1 C raw cashews
  • 1 C chickpeas (garbanzo beans) drained
  • 2 Tbsp pure maple syrup
  • ½ tsp vanilla
  • pinch of kosher salt
  • 1 C dark chocolate chips
  • 2 tsp coconut oil
Instructions
  1. In a food processor add peanuts and cashews and run until smooth and it begins to turn into nut butter. Add chickpeas, maple syrup and vanilla, process until completely broken down and combined. Add kosher salt to taste and pulse again until mixed.
  2. Press mixture into the bottom of an 8X8 inch baking pan.
  3. Melt chocolate and coconut oil in the microwave. Spread evenly over the top of the nut mixture. Place pan in the freezer for at least 2 hours until set. Cut into equal squares. Store bars in the freezer in an airtight container with wax paper between each layer so they don’t freeze together.

Yogurt Berry Cups

by Leave a Comment

These yogurt berry cups are everything!!  If you are looking for the world’s most delicious, healthy and beyond easy dessert, well, look no further because we literally have it for you today!  I seem a little overly fired up about these guys, however, if you take the time to make them, then you will understand why.  Seriously though, we are always working on coming up with fun new ideas so that you will have fun in the kitchen and make recipes that are totally worth repeating.  Well…we’ve got a repeater!  There are very few ingredients in these yogurt berry cups and they are also quite versatile.  We used strawberries and blueberries for this one but there’s no reason you couldn’t enjoy them with your other favorite fruits. Peach or mango would be awesome too.  Oh no, it’s happening again, the wheels are spinning!!

The other great news about this fun recipe is that the crust is made with bran.  We are on a serious fiber kick right now given all of the health benefits of incorporating fiber into your diet so…well, why not?  If it tastes good and it’s good for us, we are all in.

Using a food processor for the crust mixture, you will pulse some bran cereal, almonds, dates, coconut, coconut oil, vanilla, cinnamon and maple syrup until nicely incorporated.  Then press the mixture into your muffin tins and pop them into the freezer  to set while you work on part two.  

For part two, you will simply mix the Greek yogurt, fresh strawberries and honey in a bowl with an immersion blender.  You can also do this in a blender however, we are obsessed with our immersion blender and believe that everyone should have one in their kitchen.  Anywho, after you’ve blended up the strawberry yogurt mixture, pour it evenly into the muffin tins and top with a few fresh blueberries.

Pop it into the freezer and allow the yogurt the set up.  Once they are frozen, you can take them out and gobble them up. These guys are like popsicles so make sure you store them in the freezer.  An airtight container is perfect!  How pretty are they?? We just love when something like this happens!!


Yogurt Berry Cups
 
Save Print
Prep time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 C All-Bran original cereal
  • ½ C raw almonds
  • ¼ C unsweetened coconut flakes
  • 4 medjool dates, pitted
  • 1 Tbsp coconut oil
  • 1 Tbsp pure maple syrup
  • ¼ tsp vanilla
  • ¼ tsp cinnamon
  • 1 C 0% greek yogurt
  • 1 C strawberries, sliced
  • 1 Tbsp raw honey
  • ½ C blueberries
Instructions
  1. Using a food processor add All Bran and pulse until broken down. Add almonds and coconut flakes and continue to pulse until broken down. Add dates, coconut oil, maple syrup, vanilla and cinnamon and pulse until completely incorporated and broken down.
  2. Place 12 muffin liners in a muffin tin. Add approx 2 Tbsp of mixture to each liner, press firmly into the liner. Place in the freezer.
  3. Add yogurt, strawberries and honey to a medium bowl. Use an immersion blender to mix yogurt into strawberries. Distribute strawberry yogurt mixture evenly into each cup. Top each yogurt cup with blueberries and transfer to the freezer to set. Once frozen move yogurt cups to an airtight tupperware container to store.

Cast Iron Maple Sautéed Apples with Vanilla Coconut Cream

by 2 Comments

Cast iron maple sautéed apples with vanilla coconut cream.  Um, yes please!  If the title of this recipe didn’t lure you in, I’m not sure what will?!  This insanely delicious and easy dessert has got to be one of the best little sweet treats ever!!  You don’t even need very many ingredients and it’s made with apples so it’s basically a healthy dessert, right?  Ha!  Really though, you have got to try this.  Most likely you will have the ingredients on hand…I mean, it’s apples, maple syrup, coconut oil and cinnamon.  The vanilla coconut cream is the perfect topper and the fact that it’s dairy free is even better. You could however, use regular whipped cream or even some delicious vanilla bean ice cream would work too.  We just happen to love the coconut cream. Check out how easy this recipe is.

Just peel, core and slice up your apples into about 1/4 inch thick slices.  Don’t cut them too thin or they could become mushy in the cooking process.  Mushy apples are a no no.

Heat up some coconut oil in a cast iron skillet and toss in the apples.  Saute them for about 5 minutes, until they become a nice golden brown color.  Then add in the maple syrup and cinnamon and cook for an additional 5 minutes.  The delicious, aroma that will be happening in your kitchen at this time is beyond words.

This is the coconut cream that we pretty much always have in the fridge.  The instructions on how to whip this stuff up into creamy heaven is included below.  You have gotta try this if you have not before.

This recipe is requested by family and friends all the time!  Test it out for yourself and you will see why.

Cast Iron Maple Sautéed Apples with Vanilla Coconut Cream
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • 1 Tbsp coconut oil
  • 4 tart green apples like Granny Smith
  • 2 Tbsp pure maple syrup
  • ½ tsp cinnamon
  • pinch of salt
For the Vanilla Coconut Cream:
  • 1 - 14 oz can coconut cream (we like Trader Joe's brand)
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
Instructions
For the Coconut Cream:
  1. Chill can of coconut cream in the refrigerator at least 2 hours prior to using or overnight. Removed hardened cream from the can, leaving any liquid behind and place in mixing bowl. Beat until creamy, approx 30 seconds. Add vanilla and maple syrup and continue to beat for about a minute. Set aside in the fridge.
For the Sautéed Apples:
  1. Peel and core apples. Slice into ¼ inch slices.
  2. Heat coconut oil in a cast iron skillet over medium heat. Add apples and sautee about 5 minutes until the apples begin to brown. Add maple syrup and cinnamon, cook for an additional 5 minutes until apples or softened but not mushy. Season with salt.
  3. Transfer to plates and top with vanilla coconut cream.

Cakeless Cake Pops

by Leave a Comment

We are seriously in love with these cute cakeless cake pops!  Not only are they just too cute, but they are actually made with healthy ingredients!!  So fun!  The kids and hubby all freaked out when these guys were recently recipe tested so we can assure you that these will be a big hit.  You don’t even have to tell the “people” that they are actually made with dates and almonds because they won’t know or care.  They are covered with chocolate and fun sprinkles so that’s really all the kids see anyway right?  These are so perfect for Valentine’s Day but think about the endless possibilities here…just change the cute sticks and sprinkles and they will be perfect for whatever event you are celebrating!  The other best part is that in true GTK fashion, they are easy to make.  You don’t even have to bake these pops! Winning!

Just mix up all the ingredients in a food processor and roll into balls.  Freeze them for about a half hour so they are firm.  Then you get to cover them in chocolate.  We did both dark and white chocolate because we love them both and well, they look super cute that way but you can choose one or the other if you prefer.  Have fun with this.  Let the kids help too! (or don’t if you don’t want them to know they are not really cake!) Ha.

Once you coat them with the chocolate, cover them with your favorite sprinkles.  You’ll want to do that part right away while the chocolate is still warm so you need to have all of your supplies out and ready for Go time!  We hope that you enjoy these fun treats as much as we do!

Cakeless Cake Pops
 
Save Print
Prep time
Total time
 
Author:
Serves: 12-14 pops
Ingredients
  • 16 medjool dates, pitted
  • ½ C almonds
  • 1 tsp vanilla
  • 1 Tbsp pure maple syrup
  • ¼ C cacao powder
  • pinch or kosher salt
  • 2 tsp coconut oil
  • ½ C dark chocolate chips
  • ½ C white chocolate chips
  • 14 cake pop sticks
  • sprinkles of your choice - can also use chopped nuts, coconut flakes, etc)
Instructions
  1. Add dates to a bowl and cover with hot water. Allow to soak for at least 10 minutes.
  2. Using a food processor pulse almonds until ground. Add vanilla, maple syrup, cacao powder, dates and salt. Pulse until completely incorporated and dates are broken down. Stop occasionally to scrape down the sides with a spatula.
  3. Roll dates into balls and line them on a parchment or wax paper lined pan. When rolling the date mixture wet hands with water, otherwise the mixture will stick to your hands.
  4. Freeze date balls for 30 minutes. Add dark chocolate chips and 1 tsp coconut oil to a small bowl. Microwave for 30 seconds to 1 minute, stopping to stir so chocolate doesnt burn. Remove half of date balls from freezer, insert cake pop sticks into each ball. Dip ball into chocolate until coated, may need to use a teaspoon to help coat the ball. Quickly add sprinkles or desired topping. Place on wax lined pan and return to freezer for 10 minutes to set. Repeat process with the other half of date balls with white chocolate/coconut oil.

Flourless Fudgy Tahini Brownies

by Leave a Comment

*Featured in the February issue of Scottsdale Health Magazine*

If you are looking for a new sweet treat that’s super yummy and easy peasy to make, look no further!  We would like to introduce you to our totally delicious, flourless fudgy tahini brownies!  Yum.  Right?  They are decadent and chocolatey and gluten free!!  We took out the flour and the butter but added in tahini (which is sesame paste) and you know what?  These things are the bomb!!  Both of our families gobbled them up so that is always a testament to a successful recipe creation!  We also drizzled a little white chocolate on top because it just looks so pretty, don’t you think?  You certainly don’t have to do that part but we are sure you’ll be happy you did because well, do I need to explain?  It’s chocolate!!

Okay, follow along as we show you how to create this chocolatey masterpiece!

Quickly preheat your oven and grease your 8×8 baking dish so you don’t forget that part.  Then in a medium bowl, add the tahini, brown sugar, coconut oil, maple syrup and eggs.  Use a mixer and mix these ingredients until smooth and combined.

Add in the espresso powder, cacao powder, cinnamon, baking soda and salt and mix on low speed until nicely incorporated.  Then you get to fold in the chocolate chips!  So good.

Pour the batter into the baking dish and bake for 18-22 minutes until a toothpick inserted in the middle comes out clean!  Be so careful not to overtake these guys.  They will be dry and not nearly as delicious.

After they are done, remove from the oven and allow to cool.  While they are cooling, you can make the white chocolate drizzle.  You just add the while chocolate chips and a little coconut oil to a bowl and melt them the microwave.  Stir them so they are nice and smooth and then you can drizzle away!  Cut into squares and serve them up!  We like to add some pretty fresh raspberries to join the party!

 

 

Flourless Fudgy Tahini Brownies
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • ½ C tahini
  • ½ C dark brown sugar
  • ¼ C pure maple syrup
  • 1 Tbsp coconut oil, melted + 1 tsp for drizzle
  • 2 tsp vanilla
  • 2 eggs
  • 1 Tbsp instant espresso powder
  • ⅓ C cacao powder
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • ⅓ C dark chocolate chips (can sub semi-sweet or milk chocolate)
  • 2 Tbsp white chocolate chips
  • fresh raspberries
Instructions
  1. Preheat oven to 350 degrees. Grease a 8X8 inch baking pan with coconut oil cooking spray.
  2. In a medium bowl add tahini, brown sugar, maple syrup, 1 Tbsp coconut oil, vanilla and eggs. Use an electric mixer to combine ingredients, mix on high speed for 1 minute.
  3. Add espresso powder, cacao powder, cinnamon, baking soda and salt and mix on low speed until incorporated. Fold in ⅓ C dark chocolate chips.
  4. Bake for 18-22 minutes, until toothpick inserted in the middle comes out clean. Do not overbake!!
  5. Allow brownies to cool. While brownies are cooling add white chocolate chips and remaining 1 tsp coconut oil to a microwave safe bowl. Microwave on high for 1 minute until melted, stir until smooth. Drizzle white chocolate over the brownies. Cut brownies into squares and serve with fresh raspberries.

Scottsdale Health Magazine Feature (February)

by Leave a Comment

These fudgy gluten-free tahini brownies are the perfect treat just in time for Valentine’s Day!  We are so thankful to Scottsdale Health Magazine for once again featuring our recipe in the Cook section.  Try this recipe for yourself, you won’t be disappointed!!

White Chocolate Macadamia Nut Cookies

by Leave a Comment

Holiday baking has been in full force over these last couple of weeks and we are still going with it.  We are switching gears from the traditional holiday cookies and baking up these white chocolate macadamia nut cookies.  I could give you a bunch of excuses as to why we are still baking, like they are for a party or something like that, but really it’s just because we still feel like eating cookies.  Is that so bad?

When you have a helper in the kitchen that’s this cute it’s hard to resist free child labor. White chocolate just so happens to be Sloane’s favorite. She may or may not have eaten half of the chocolate before they ever had the chance to hit the cookie batter.  Oh well, I can think of worst things for her…right?

Baking with coconut oil instead of butter is one of our favorite baking tricks.  Some baking recipes lend themselves better to coconut oil than others, especially these white chocolate macadamia nut cookies.  The coconut oil will give you a super moist cookie and it also adds a ton of rich coconutty (I know it’s not really a word but I’m using it anyways) flavor to the cookies.

Look how beautiful these cookies bake up, nice and perfectly golden brown.  Is your mouth watering yet?  It should be, if these cookie pictures don’t make you want to bake up some cookies for yourself then you definitely have a lot more will power than I do!  I guess that’s really not saying much because most food pictures make me want to get in the kitchen.  Good thing I’m a food blogger so at least I always have an excuse!!

Check out some of our other favorite cookies by clicking on the links below:

http://www.goodthymekitchen.com/oatmeal-cookies-with-chocolate-raisins-and-coconut/

http://www.goodthymekitchen.com/molasses-cookies/


White Chocolate Macadamia Nut Cookies
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 30
Ingredients
  • 2 C rolled oats
  • 1½ C flour
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 C dark brown sugar, packed
  • 1 C unrefined coconut oil, melted
  • 1 Tbsp 0% plain greek yogurt
  • 2 eggs
  • 2 tsp vanilla
  • ¾ C chopped macadamia nuts
  • 1 C white chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl add oats, flour, cinnamon, baking soda and salt and mix.
  3. In a seperate bowl add brown sugar, coconut oil and greek yogurt and mix on high speed with an electric mixer. Add eggs and vanilla and mix for an additional minute. Slowly add the dry ingredients to the wet with the mixer on low, mixing until combined. Fold in macadamia nuts and white chocolate chips.
  4. Line a large cookie sheet with parchment paper. Use a cookie scooper to scoop cookies onto the cookie sheet. Bake 8-10 minutes on center rack, make sure not to everbake. Cool for a couple of minutes before transfering to a wire rack to completely cool.

Pumpkin Bars (Vegan, Gluten, Grain & Refined Sugar Free)

by Leave a Comment

These pumpkin bars are a total game changer!  Does a delicious dessert that happens to be vegan, as well as gluten, grain and refined sugar free sound too good to be true?  Well, we are here to tell you that it’s not!  And not only are these beautiful little bars all of those things, they are freaking delicious too!!  You have to trust us here.  They are full of pumpkiny flavor, creamy and sweet. Sounds like a win to us.  Okay, let’s get down to business.  Here’s how you make these guys…

Start by soaking a cup of raw cashews in a bowl of boiling water for 30 minutes.  While the nuts are hangin out (that sounds weird), you can get going on the rest of the steps.  The crust is really quite simple.  In a food processor, add oats and almonds and pulse until broken down. Then add in the brown sugar, maple syrup, salt and coconut oil and process until nicely combined.

Line a 9×9 inch baking pan with parchment paper and press the mixture into the bottom of the pan.  You can use the back of a spoon or your trusty hands!  Be sure that it’s nice and even.  Pop this into the oven and bake for 20 minutes.  Once it’s all pretty and golden, remove from oven and set aside to cool. While the crust is cooling, you can start on the filling.

The filling is really easy to make.  Just put all of the ingredients into a food processor or a high powered blender and process until smooth.  Spread the filling over the crust evenly and bake for 40 minutes.  Cool at room temperature then transfer to the fridge for at least 4 hours before cutting into squares.

Warning: These pumpkin bars are highly addictive.  No worries though, eat up because they are actually good for you.  This doesn’t happen very often so take advantage people!!

Check out some of our other favorite pumpkin desserts below.

http://www.goodthymekitchen.com/pumpkin-trifle-with-graham-cracker-crust/

http://www.goodthymekitchen.com/pumpkin-chocolate-chip-cookies-with-maple-glaze/

Pumpkin Bars (Vegan, Gluten, Grain & Refined Sugar Free)
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
For the Crust:
  • 1 C rolled oats
  • 1 C raw almonds
  • 2 Tbsp brown sugar
  • 1 Tbsp pure maple syrup
  • ¼ tsp kosher salt
  • ¼ C coconut oil
For the Filling:
  • 1 C raw cashews (soaked in a bowl of boiling hot water for 30 minutes)
  • 1 15oz can raw pumpkin
  • 1 15oz can refrigerated coconut cream - white solids only
  • ¼ C pure maple syrup
  • 3 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla
  • kosher salt to taste - approx ¼ tsp
Instructions
For the Crust:
  1. Preheat oven to 350 degrees.
  2. Using a food processor add oats and almonds and pulse until broken down. Add remaining ingredients and process until combined.
  3. Line a 9x9 inch rimmed baking pan with parchment. Spread mixture evenly on the bottom of the pan. Use the back of a spoon or hand to press the crust to the bottom of the pan evenly.
  4. Bake for 20 minutes, remove from oven and set aside to cool. Keep oven set at 350.
For the Filling:
  1. Using a food processor or high powered blender add all filling ingredients. Process until smooth. Spread filling over the crust evenly.
  2. Bake for 40 minutes. Remove from oven and cool to room temp. Refrigerate for at least 4 hours before cutting into slices to serve.