Fall is the perfect season to bake pumpkin treats, but the problem is that many recipes use unhealthy ingredients. Just because we are nearing the holiday season doesn’t mean that you need to lower your standards for food!
If you are craving a pumpkin treat, try making this recipe using organic ingredients. When you are shopping, look for as many organic ingredients as possible, in order to protect the health of your family and avoid the toxic pollutants in conventional food.
° 1/2 cup grass-fed clarified butter
° 1/2 cup + 1/4 cup organic coconut sugar
° 1 cup organic oats
° 1 1/4 cup organic oat flour
° 1/4 teaspoon sea salt
° 1/2 teaspoon aluminum-free baking soda
° 2 cups homemade pumpkin puree
° 1 cup organic cream cheese
° 1 1/2 teaspoons vanilla
° 1 1/2 teaspoons pumpkin pie spice
° 3/4 cup caramel
° 1 cup unsweetened coconut, shredded
° 1 cup dark chocolate chips (63% cacao)
Add 1/2 cup sugar and 1/2 cup butter into a large mixing bowl, and beat well until they are creamed together. Add in the flour and mix well. Then add the oats, salt and baking soda and mix again. At this point, the dough will be a little crumbly, but it should be the right consistency to press it into a 9 x 13 baking dish. Bake this crust for 10 minutes at 350 degrees.
While the crust is in the oven, you can begin to prepare the pumpkin mixture. In a mixing bowl, add 1/4 cup sugar, cream cheese, pumpkin puree, pumpkin pie spice, and vanilla. Mix well, so that all of the ingredients are incorporated.
When the crust is done baking, pull it out of the oven and immediately top it with the salted caramel and chocolate chips. Spread the mixture evenly over the crust. Then, top it with the pumpkin mixture, using a spatula to spread it evenly. Sprinkle the shredded coconut on top.
Put the casserole dish back in the oven, and bake for 20 – 25 minutes. The pumpkin bars are done when the coconut flakes are toasted. After baking, you can eat it warm or let it cool so that it sets up. Let it sit at room temperature until it cools, and then store it in the refrigerator for a few hours to help it set up. Once the dish has cooled in the refrigerator, it will cut nicely into bars.
It is easy to make homemade pumpkin puree instead of using it from a can. Cut a pumpkin into several pieces, use a spoon to scoop out the seeds, and then place the pumpkin pieces on a cookie sheet. Bake the pumpkin at 350 degrees F for 45 – 60 minutes, until the pumpkin is roasted and is soft enough to be easily pierced with a fork.
Let it cool a little bit, and then use a knife to cut away the skin of the pumpkin. Put the pumpkin meat into a mixer, and turn the mixer on a low level to gently puree the pumpkin. Make sure to puree small amounts of pumpkin at a time, instead of trying to do it all at once.