Essentially Raw Pumpkin Bites

Essentially Raw Pumpkin Bites

Every autumn when pumpkins are in season, I make sure to make a few trips to purchase some small pie pumpkins and roast them so I have pumpkin purée all year long. I keep 1 cup quantities in the freezer in small sealed bags that I can simply thaw before I want to use purée in a recipe. The small pie pumpkins have a sweeter flavor and retain less moisture than large pumpkins that are really more for decorative purposes around Halloween than for cooking or baking. And don't forget to harvest those pumpkin seeds — when roasted they are a wonderful salty yet healthy treat.

And on the subject of treats, as pumpkin happens to be in abundance, a fair amount of it is used in my kitchen even before freezing it. Healthy treats containing nuts and dried fruit are pretty much a staple in my kitchen and here I've topped a chocolaty base of naturally sweet dates and prunes with a topping of protein rich cashews, pumpkin purée, a small amount of maple syrup and aromatic spicing. These squares are surprisingly reminiscent of a layer cake or an upside down cheesecake as the top layer has the crunch while the bottom layer is moister with that melt-in-your-mouth element. No baking is required either, just a bit of patience with the food processor.

pumpkin cheesecake bites

Essentially Raw Pumpkin BitesEssentially Raw Pumpkin Bites
Recipe by
Published on October 9, 2015

No-bake pumpkin and cashew squares on a rich chocolaty cocoa and date base

Preparation: 20 minutes

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Bottom layer:
  • 2/3 cup pitted dates, roughly chopped
  • 1/3 cup pitted prunes, roughly chopped
  • 1 heaping tablespoon cocoa powder
  • 2 teaspoons vanilla
  • 1 tablespoon almond milk
  • 1 1/2 tablespoons coconut butter, melted
Top layer:
  • 1 1/2 cups raw cashews, soaked in warm water for 1 hour and drained
  • 1/3 cup maple syrup
  • 1/3 cup unsweetened pumpkin purée
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Line a standard 9-inch loaf pan with parchment paper so that there is an overlap over the sides of the pan. In a food processor, pulse together all of the ingredients for the bottom layer until it all comes together. Transfer to the prepared pan and spread evenly. Let this mixture chill in the freezer while preparing the top layer.

  • Wipe the bowl of the food processor clean and then pulse together of the ingredients for the top layer until smooth. Spread this mixture evenly over the bottom layer and return to the freezer. Freeze for at least 2 to 4 hours. When ready to serve, cut into small squares and let sit for about 10 minutes for before serving. Store any leftovers in a sealed container in the freezer.

Makes about 20 small squares

vegan pumpkin bites

Other vegan treats to try from Lisa's Kitchen:
Raw Peanut Butter Chocolate Nut Squares
Raw Peanut Butter Cocoa Maple Squares
Mini Tahini Cups with a Creamy Coffee Date Filling
No-Bake Coconut Oil Fudge

On the top of the reading stack: The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day

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