Pumpkin Pie Larabars

Pumpkin Pie Larabar

Pumpkin Pie Larabars
From The Honeymoon Kitchen

Wahoooo, pumpkin season has arrived!!!!!!!!!  Not so wahoooo, John and I are currently doing another round of the Whole30 diet, which in short means we can’t have any dairy, soy, sugar or artificial flavoring.  While this is definitely a good thing in the long run, it does pretty much preclude me from enjoying virtually any of the pumpkin products on the market.  Sad.  At least it was sad, until I came up with the brilliant (not to toot my own horn, but toot, toot!) idea to make pumpkin pie flavored Larabars.  Technically not my idea, since this flavor exists in the Larabar line, but I did manage to successfully adapt my Cashew Cookie version into this delightful Fall treat.  Welcome back, pumpkin season, welcome back.

Ingredients

  • 3/4 cup Medjool dates, pit removed
  • 1/4 cup raisins
  • 1 cup raw cashews
  • 1/8 cup peanut butter (or sunflower seed butter)
  • 1 Tbsp pumpkin puree
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp cinnamon

Preparation

  1. Place all ingredients in the bowl of your food processor.  Pulse until they come together.  You want the cashews to be pretty finely chopped, but not to the state of a nut butter.  If you’re not sure if it’s done, try pinching off a piece and see how sticky it is.  You want it to stick together easily, but not be to the state of greasiness.
  2. Dump the mixture onto a cutting board and use your hands to shape it into a square that is an even height.
  3. Cut the square into bars or squares.

Makes 8 bars or 16 squares.

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9 Responses to Pumpkin Pie Larabars

  1. Angie C says:

    I have been looking everywhere for the pumpkin pie lara bars and can’t find them. Can’t have the ALT version while on Whole30 since it has rice syrup and pea protein. So I will definitely give these a shot. Thanks!

    • Honeymoon Kitchen says:

      These saved me during the Whole30 – perfect snack + a great way to quench a desperate craving for a pumpkin pie latte!

      • Angie says:

        Is there really only a tablespoon of pumpkin and really a whole tablespoon of pumpkin pie spice? Seems like not enough pumpkin and a whole lot of spice. Haven’t tried it yet, just wondered after taking a closer look at the ingredients.

        • Honeymoon Kitchen says:

          Yup! The more I make Fall “pumpkin” recipes, the more I realize that they’re really just “cinnamon, nutmeg, ginger, allspice” recipes. Plus I think if you added more pumpkin puree to these, they would be too soft to form bars.

  2. Belle says:

    I think this would taste amazing with a dash of vanilla

  3. Deanna says:

    What a surprise to find this recipe! I altered the recipe for my boys by substituting almonds for cashews and also almond butter for peanut butter. I also added pumpkin seeds and Enjoy life chocolate chips as garish (making it more appealing for my young boys). It was a hit! Thank you for this recipe! 🙂

  4. Smooth and spicy with a rich festive taste, this Pumpkin Pie contains 190 calories and the taste of fall.

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