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Chai-spiced Pumpkin Slice

Makes 9 large or 16 small squares
Print Recipe

Ingredients
  

For the filling:

  • 1 1/2 cups pumpkin puree
  • 1/3 cup maple or other syrup to taste
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon cardamom
  • 3/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/8 teaspoon black pepper
  • 2 tablespoons coconut flour

For the crust:

  • 1/2 cup rolled oats
  • 1/2 cup pumpkin seeds
  • 1/2 cup shredded coconut
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2/3 cup pitted dates chopped (to taste)

Instructions
 

  • Line an 8"x8" baking pan with parchment paper.
  • For crust: Pulse oats, pumpkin seeds, coconut, cinnamon & salt in processor until finely ground. Add dates and process until well combined and sticky.
  • The mixture may look crumbly, but should hold together when pinched. If necessary, add more dates. Press dough firmly & evenly into pan. Place the pan in the freezer while you prepare the filling.
  • For filling: Combine pumpkin puree, maple syrup, coconut oil, vanilla, salt, and spices in food processor. Blend to smooth.
  • Add coconut flour and blend to combine. Adjust sweetener as desired.
  • Remove pan from freezer and pour filling on top, spreading it out evenly. Cover and refrigerate for at least 6 hours or overnight.
  • Lift the bars out of the pan using the parchment paper edges. Use a chef's knife to cut the bars, wiping the knife clean between cuts. Serve chilled.
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