This time of year always make me think, “PUMPKIN”. I adore that amazing vegetable. This summer, our garden gifted up with two absolutely beautiful pumpkins, both volunteers as we did not plant them. What a lovely surprise. So, the question remained, what to do with them?
Well, there’s always the ubiquitous pumpkin pie but you probably already have a plethora of recipes for one. And, at least for me, one can never have too much chocolate.
My answer to the question became a Pumpkin Pecan Chocolate Magic Bar….one spring form pan, a couple of quick recipes put into one pan, and viola! you have a multi-tiered dessert that is as impressive as it is luscious.
Linda Voorhis - Veganification
Pumpkin Pecan Chocolate Magic Bars
3 cups pecans, raw (6.1 ounces)
1 cup medjool dates (5.3 ounces plus 2 dates)
¾ cup raw cacao (2.9 ounces)
3 teaspoons vanilla
½ teaspoon Himalayan sea salt
The Pumpkin Filling
2 cups pumpkin
1/3 cup coconut milk
2 tablespoons Vegan Egg
¼ cup dark brown sugar
1/3 cup white whole wheat pastry flour
2-3 tablespoons unrefined cane sugar
1 tablespoon molasses
2 tablespoons finely minced crystallized ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
10 ounces vegan dark chocolate bar, chopped
½ cup coconut milk
Place chocolate in bowl.
In a saucepan, heat the coconut milk, but do not boil.
Pour the coconut milk into the chocolate and stir until homogenous and glossy.
Set aside to cool.
The Cream Cheese Filling
8 ounces cream cheese, at room temperature (Miyoko’s Kitchen or Kite Hill are my favorite brands)
2 tablespoons confectioners sugar
Scant amount of water
Using either a stand mixer or portable hand mixer, whip together the cream cheese and confectioner’s sugar.
Add a scant amount of water, only enough to make the mixture more easy to spread, but not liquid. You want the texture of a frosting.
½ cup shredded coconut
½ cup chopped pecans
Soak the pecans for two hours, then drain.
Preheat oven to 400 degrees Fahrenheit.
Prepare a 9”x13” baking pan by spraying with avocado oil, then lining with parchment paper.
In the large bowl of a food processor, process the pecans until finely minced.
Add the remaining crust ingredients, and continue to process until well blended.
Press the crust into the bottom of the pan, spreading evenly.
Using a stand mixer or portable hand mixer, combine all the filling ingredients until well blended.
Spread pumpkin filling on top of the crust.
Bake at 400 degrees Fahrenheit for ten minutes; then reduce heat to 350 degrees Fahrenheit.
Bake for an additional 30-35 minutes, or until pumpkin filling is set.
Allow to cool completely and refrigerate for at least 2 hours before moving on to the next steps.
Spread ganache over pumpkin filling and refrigerate for 15 minutes.
Spread clotted cream over ganache.
Top with coconut and pecans, lightly pressing into the clotted cream.
Refrigerate for at least 2 hours before serving.
*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.