Pumpkin Chai Bars with a Raw Pecan Crust
raw-vegan, gluten-free, dairy-free
Add to blender or food processor:
1 cup pecan pieces (add a handful more if your pecans are whole)
1/2 cup almond meal flour (I use Bob's)
5 soft pitted dates (soak first if they are dry)
1 tsp cinnamon
Puree till it begins to form a ball.
Press into square dish.
Note: You don't need to grease or line the dish first. The raw crust wont stick.
Add to a small pot:
3/4 cup coconut milk
3/4 cup pumpkin puree*
1/4 tsp sea salt
1/4 tsp cardamom
1/4 tsp ginger
3/4 tsp cinnamon
Simmer till coconut sugar is just dissolved.
2 tsp agar powder (Not flakes! You would need far more if you use flakes!)
Whisk agar powder while simmering for about one minute.
Pour over crust.
Refrigerate till solid.
Store in the fridge.