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.
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 confectioner’s 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.
• Set aside.
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
Please follow me on Facebook to keep up to date on my newest recipes and happenings!