I had this post all typed up and ready to go, except for the pictures, not expecting any problems on that end. But this photo-shoot was a challenge. I haven’t had any major bug problems so far, but today the bugs must have sensed that there were some goodies to be got so they came hunting. and the wind was blowing. hard. and the bars were melting. and i was sweating. It was a struggle. So these photos are maybe less-than-stellar, but the taste is worth.it. So worth it. Gooey, ooey, pumpkin-y, chocolatey, with a little bit of crunch.
So what reaaaallyy makes these bars magic is their super-fantastic ingredients. Superfoods (oats, pumpkin, pecans) plus other really good-for-you things (coconut oil, dark chocolate) plus no refined sugar or gluten or dairy or eggs. It’s an all-around everyone-friendly treat.
I was planning on keeping the apples in from the original recipe, but, hey apparently other people in this house like to cook too….so, no apples. In my subsequent quick research of magic bars, I discovered that it’s pretty much requisite to have a graham cracker crust, but that’s it. Throw a bunch of goodies on top and smother it all in sweetened condensed milk. That’s essential too. Lucky for me I can make my own nautrally sweetened condensed milk! But I uh…substitued oats for graham crackers. I’m not sorry.
Were you unsure of what pumpkin dessert you should make? Look no further, friend, look. no. further.
Pumpkin Magic Bars
adapted from Baker’s Royale
- 2 c. finely ground oats
- 1 t. salt
- 1/3 c. date sugar or sucant or coconut sugar
- ½ c. (4 oz.)unscented coconut oil, melted
- 15 oz. (1 can) pumpkin puree
- 1 t. cinnamon
- ¼ t. nutmeg
- ¼ t. cloves
- ½ c. natural sugar (I used date; you can use coconut, sucant, etc.)
- ¾ c. milk ( I used cashew, use whatever you like)
- 1 ½ c. unsweetened shredded coconut
- 1 c. pecans, coarsely chopped
- ½ c. dark chocolate chips (I used sugar-free)
Preheat oven to 350o F.
Combine oats, salt, and sucant, in a blender. Blend until well combined and finely ground. Add to coconut oil, mix thoroughly. Press into the bottom of a greased 9×13 baking pan.
In a large bowl, whisk together pumpkin puree and spices.
In the blender, combine milk and natural sugar. Blend until thoroughly mixed. Fold into pumpkin puree. Add remaining ingredients, mix until combined. Pour onto crust.
Bake for 35-45 minutes. Cool completely in pan then chill in the refrigerator.