½ cup each raw cashews and pumpkin seeds
1 cup pitted dates
¼ cup pumpkin puree
¼ cup shredded coconut
½ cup dried apricots
1-2 tbsp pumpkin pie spice (recipe below)
Toss all ingredients in a high-speed blender or food processor and mix until combined. You might have to adjust the amount of dried fruit depending on how “wet” the pumpkin is.
Scrape the blended “batter” into a bowl and set aside while you line a baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop out the batter, form into a bar shape and place on the cookie sheet.
Place the bars in the refrigerator for 1 hour to allow to firm up before eating. Store in an airtight container in the refrigerator.
Pumpkin spice Mix Recipe
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
Add all of the ingredients to a mixing bowl and whisk until well combined. Store in an airtight container until ready to use.