Happy Halloween!
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
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Ingredients
The Crust- 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
The Ganache- 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.
- Set aside.
The Topping- ½ cup shredded coconut
- ½ cup chopped pecans
Instructions
- 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.
Notes
*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
Nutrition Facts
Amount Per Serving
-
Calories
4735
% Daily Value*
- Total Fat:
311 g
478.46%
- Saturated Fat:
197 g
985%
- Cholesterol:
265 mg
88.33%
- Sodium:
2465 mg
102.71%
- Potassium:
4176 mg
119.31%
- Total Carbohydrate:
516 g
%
- Sugar:
381 g
- Protein:
73 g
- Vitamin A:
446.26%
- Calcium:
571 mg
57.1%
- Iron:
29 mg
161.11%
* Percent Daily Values are based on a 2000 calorie diet.
7.8.1.226
Linda Voorhis, Veganification
Linda Voorhis - Veganification
Save RecipeIngredients
- 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
- 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.
- 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.
- Set aside.
- ½ cup shredded coconut
- ½ cup chopped pecans
Instructions
- 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.
Notes
*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
- Calories 4735
- Total Fat: 311 g 478.46%
- Saturated Fat: 197 g 985%
- Cholesterol: 265 mg 88.33%
- Sodium: 2465 mg 102.71%
- Potassium: 4176 mg 119.31%
- Total Carbohydrate: 516 g %
- Sugar: 381 g
- Protein: 73 g
- Vitamin A: 446.26%
- Calcium: 571 mg 57.1%
- Iron: 29 mg 161.11%
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