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No bake Buckwheat and Pumpkin Squares

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These sweet and crunchy raw squares are the perfect healthy option for your festive dinners. They are refined sugar free, gluten free and packed with delicious pumpkin flavors.

Ingredients

Crust

  •  1/2 cup buckwheat groats
  • 4 dates
  • 1 tbsp melted coconut oil
  • 2 tbsp malt syrup
  • 3 tbsp almond meal
  • 2 tbsp cacao powder, unsweetened
  • 1 tsp carob powder
  • Pinch of salt

 

Pumpkin cream

  • 1/2 cup squash purée (pumpkin, butternut …)
  • 1/2 cup cashews, soaked for at least 2 hours
  • 1/4 cup almond milk
  • 3 tbsp maple syrup
  • 2 tsp coconut oil
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spices (or 1/2 tsp cinnamon powder + 1/2 tsp ginger powder)
  • a pinch of salt

 

Caramel

  • 3 dates
  • 1/2 cup coconut cream
  • 1 tbsp tahini
  • 1 tsp corn starch
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

 

Toppings

  • 1/4 cup pecans
  • 1/4 cup toasted buckwheat

Instructions

Crust

  1. Toast the buckwheat groats in a dry pan over medium heat  stirring often to prevent the groats to burn, until they are golden brown. This can take around 5 minutes. Note:  you can directly toast 3/4 cup of buckwheat to have it ready for the topping.
  2. Transfer the toasted buckwheat groats in a food processor or high speed blender, along with the dates, almond meal, malt syrup and salt. Mix until combined and a paste forms.
  3. Add the coconut oil, carob and cacao powder and mix again to combine. At this stage you should have a firm malleable paste. If too sticky, add some more almond meal.
  4. Line your mould with parchment paper or plastic wrap. You can either use a classic square mold or a square form that will make the de-moulding easier.
  5. Press the base mixture in an even layer onto the bottom of the mould using your hands and set in freezer while you prepare the filling.

Pumpkin cream

  1. Place all the feeling ingredients in a food processor or high speed blender, and mix until you reach a perfectly smooth texture.
  2. Remove the base from the freezer and pour the mixture on top. Spread using a spatula and gently tap on counter to remove air bubbles and to spread the mixture evenly. Return to the freezer for 2 hours.

Caramel

  1. Place all the caramel ingredients in a food processor or high speed blender, and mix until you reach a perfectly smooth texture.

Assembly

  1. Remove the mold from the freezer and pour the caramel on top. Spread using a spatula and gently tap on counter to remove air bubbles and to spread the mixture evenly.
  2. Sprinkle some crushed toasted pecan nuts and buckwheat groats on top.
  3. Return to the freezer for about 1-2 hours to firm.
  4. Cut in slices, and enjoy!

Find it online: https://earlybrawd.com/no-bake-buckwheat-caramel-pumpkin-bars/